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4 free-range organic egg yolks (250 ml)
80g caster sugar
50g plain flour, sifted
500 ml whole milk
30 grams cocoa powder, sifted
a packet ladyfingers
50g dark chocolate, grated
optional: double cream + 2 tablespoons sugar
After the Aubergine Parmigiana (from yesterday) we eat a delicious dessert, also a children's favorite: Zuppa Inglese. You make your own vanilla and chocolate custard and serve it in layers with ladyfingers in between and whipped cream on top. Which child doesn't love this?
How to make Zuppa Inglese
Separate the eggs and put the yolks in the mixer.
Put yolks and sugar into the mixer.
Sift the flour into the egg mixture and fold it in.
Fold in the flour until all is well combined.
Warm the milk and the vanilla on low heat
Bring the milk slowly to a boil.
Pour the milk into the egg-mixture while beating.
Then pour the mixture into a large pan.
Place the pan on medium heat and keep stirring continually
Stir until the mixture thickens.
Pour 1/3 of the custard in a jug.
Sift the cocoa into the custard.
Stir it firmly until combined
How to build up the Zuppa Inglese
Place lady fingers on the bottom and cover with custard.
Place ladyfingers on top and cover with chocolate custard.
Place lady fingers on top again and cover with vanilla custard..
Cover the bowl and place it in the fridge.
Allow the Zuppa Inglese to cool at least 2 hours.
Meanwhile whip the cream with 2 tablespoons sugar.
Grate the dark chocolate to sprinkle on later.
Pipe rosettes whipped cream onto the Zuppa Inglese.
Sprinkle with grated chocolate.
Very yummie, buon appetito!