Zuppa Inglese
Zuppa Inglese is an Italian trifle made from sponge brushed with liqueur and layers of chocolate and vanilla pastry cream
Ingredients
- 1½ litres milk
- 1½ tsp vanilla essence
- 6 eggs
- 12 tbsp sugar
- 6 tbsp cornflour
- 150 g dark chocolate
- Lanique liqueur
- 10 almond finger biscuits or sponge fingers
Instructions
- In a large pan mix together the eggs and the cornflour until you get a smooth paste
- Put the milk, vanilla essence and sugar in another pan.
- Heat the milk mixture until it starts to simmer
- Slowly add the milk to the egg mixture, stirring all the time
- Place the pan on a low heat and stir until the mixture starts to thicken
- Remove from heat and pour half the custard into a bowl with the broken up chocolate.
- Stir until the chocolate melts
- Brush each of the almond fingers with the lanique liqueur and place in the bottom of a large bowl.
- Add a layer of vanilla custard and then a layer of chocolate custard.
- Continue until all the custard is used up.
- Leave to cool for at least four hours in the fridge
- Before serving decorate with shaved chocolate.