Zuppa inglese (4)

First prepare the custard.

Whip the egg yolks with sugar, Add flour being careful not to form lumps, and softened with warm milk.

Put on soft fire, bring to a boil and let raddensare stirring constantly.

Remove the custard from the heat and let it cool mixing from time to time do not form the crust on the surface.

Then cut the sponge Spain in slices the thickness of half a centimetre.

Allineatele in two separate dishes and a half steaming with alkermes, the other half with rum.

If the rum is too strong you can pull it with a tiny bit of water.

Very firm snow mounted the three clear and let us fall to 120 g sugar rain that mixed very gently.

Take a serving dish fire-resistant, with a diameter of about 30 cm and spalmatene the bottom with 2-3 tablespoons cream.

Fate then a layer with Spain to loaf around the complete project for alkermes.

continue making layers of cream and sponge with all in Spain so that they form a sort of dome.

Finish with cream that you cover the entire dome formed.

Finally pour over the clear mount, which spalmerete with the blade of a knife to coat completely.

These clear mounted ne you will leave aside a couple of spoonfuls, do them in a pocket of fabric with smooth round spout with a diameter of half a centimetre and take around a wreath of pearls cake and any sober decoration that you finish with the cherries.

Sprinkle the cake with the remaining sugar, wait a few minutes to give time to the sugar to melt and put the cake in the oven light for about twenty minutes until the meringue will dry out and assume a slight blond colour-clear.

Serve well chilled.

NB.

An excellent variation is obtained by wetting the sponge Spain with orange liqueur mixed with water and coffee and using half custard and chocolate cream half (obtained by mixing the custard melted dark chocolate).