Zuppa Inglese

Method

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1. Warm the milk with the lemon peel until it steams, then take out the peel.

   Mark done

2. Whisk the yolks, sugar and cornflour, pour the hot milk over whisking, and return it to the pan.

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3. Cook over medium heat, stirring constantly, until it thickens and just bubbles, 5 minutes. Add the vanilla.

   Mark done

4. Pour half the custard into a second bowl and stir the chopped chocolate and cocoa into it until melted.

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5. Press cling film onto the surface of both custards and cool them, covered, 30 minutes.

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6. Mix the alchermes with the water in a shallow dish.

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7. Dip each savoiardo for one second a side and lay a layer across the base of a glass dish.

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8. Spread over the vanilla custard, then another layer of dipped biscuits, then the chocolate custard.

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9. Finish with a third layer of biscuits and the last of the vanilla custard.

   Mark done

10. Refrigerate at least 6 hours, then dust with cocoa or grated chocolate before serving.

    Mark done

Chef’s Tips

• One second a side. They keep drinking after they leave the liquid.
• Cling film onto the custard surface, not over the bowl.
• Alchermes is the colour and the scent. Rum works but it is a different dish.

Pairing Suggestions

• Espresso
• Vin santo
• A spoon each, from the dish

Storage & Reheating

Refrigerated for 3 days. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.