The Zuppa inglese (trifle) is one of most famous Italian desserts. Its origin is uncertain, but at the end of the nineteenth century Pellegrino Arturi wrote the traditional recipe of this explosive dessert.
- 4 oz ladyfingers or sponge cake
- Alchermes or cognac
Ingredients for the custard:
- 2 cups milk
- 3 oz sugar
- 1 1/2 oz corn or potato starch
- 4 egg yolks
- 1 vanilla pod
- Unsweetened cocoa powder or dark chocolate
Let’s start from the custard: boil the milk with vanilla pod. Work the sugar with the egg yolks until the mixture is well blended. Add the corn starch without stirring. When the milk boils, remove the vanilla pod and add immediately to mixture, then cook all on low heat and continue stirring for 1 minute. Divide the cream into two bowls and add a little cocoa powder or chopped chocolate on one of them. Let the creams cool. Now you can build your Zuppa Inglese at your taste, using a large mold or single portion molds or glasses. Dunk the ladyfingers or the sponge cake in alchermes or cognac, put a layer of yellow cream in the mold, then a layer of sponge and another of cocoa cream. Continue creating layers to fill up the mold. Decorate with cocoa powder, chocolate chips or berries.