Zuppa Inglese
An Italian trifle dessert made with sponge cake, pastry cream, and Alchermes liquor.
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- •6 Whole eggs
- •1 cup Sugar
- •1 lemon Lemon zestfrom one lemon
- •3 tbsp Hot water
- •3/4 cup Cornstarch
- •3/4 cup Flour
- •2.5 oz Dark chocolate
- •3/4 cup Sugar
- •3 tbsp Flour
- •3 tbsp Cornstarch
- •10 Egg yolks
- •1 Vanilla bean
- •2 cups Whole milk
- •1.5 cups Alchermes liquor(optional)
- •7 Egg whites
- •1 cup Sugar
- •2 tbsp Water
- 1
Prepare the sponge cake by mixing whole eggs, sugar, lemon zest, and hot water. Whip for 15 minutes.
15 min
- 2
Add cornstarch and flour to the mixture. Pour into a 15x12 inch pan.
5 min
- 3
Bake at 350°F (180°C) for 15 minutes. Leave in the oven to cool for 10 minutes after baking.
25 min
- 4
Prepare the pastry cream by chilling a bowl in the freezer. Melt dark chocolate and set aside.
10 min
- 5
Mix lemon zest, sugar, flour, cornstarch, egg yolks, vanilla bean, and whole milk. Cook until thickened.
10 min
- 6
Assemble the Zuppa Inglese by layering sponge cake, pastry cream, and Alchermes liquor.
10 min
- 7
Optional: Top with Italian meringue made from egg whites, sugar, and water.
10 min
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