Zuppa Inglese

Zuppa Inglese is a very popular dessert, originally from from Tuscany, which can be made in different versions. I made 400 portions of Zuppa Inglese during the 2012 Toffia Summer Festival and we sold them all to help raise money for this music, theatre and art event which attracts 15.000 people to Toffia over 5 nights every August.

Zuppa Inglese being made in our cooking class

Zuppa Inglese - Serves  6: 
half a litre of milk, 2 egg yolks, 50g of flour, 80 g of sugar, lemon, vanilla flavor, 'savoiardi' biscuits (sponge fingers), 'alchermes' liqueur or 'vin santo'.

To prepare the creme patissiere: mix the egg yolks in a mixing bowl with sugar and vanilla flavoring. Slowly add flour. Add warm milk and mix carefully. Add some lemon zest. Put mixture in a pan on low heat. Continuously stir the creme patissiere for 3 minutes after it starts boiling.
Place a layer of savoiardi biscuits in a bowl. Sprinkle 'alchermes' liqueur or 'vin santo' over biscuits, spread over some creme patissiere, place another layer of savoiardi and so on.

Tried and tested variations: mocha (chocolate creme patissiere layered with coffee-soaked biscuits), tiramisu (creme patissiere layered with coffee-soaked biscuits), zabaione (Marsala wine-flavored creme patissiere layered with coffee-soaked biscuits).

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