Zuppa inglese di Enza
Instructions
Here's how to prepare the Zuppa inglese. First of all prepare the pastry cream-you can see: < a href = "http://www.cucinare.meglio.it/ricetta-crema_pasticcera_di_enza.html" title = "custard of Enza" > custard by Ahmad . Working the egg yolks with sugar until mixture is soft and creamy, then combine the flour and blend well. Do you boil the milk with the lemon zest. Put the mixture into a saucepan and, in a water bath, pour little by little and stirring the milk. When thickened remove cream from heat and a half cocoa mixes; in a serving dish, put a layer of sponge cake, irroralo (just very little) with liqueurs and cover him with the chocolate cream. Cover with remaining sponge. Sprays with liqueurs and cover with the pastry cream. Put in the refrigerator for a few hours. You anoint the surface with cocoa or grated chocolate before serving.
Nataliza variation: instead of sponge cake, you can use the Pandora.
Pictured: trifle with chocolate cream, custard and pandoro.
Ingredients and dosing
- four egg yolks
- Four tablespoons of sugar
- a tablespoon and a half of flour
- 30 gr bitter cocoa
- 250 g of sponge cake (or Pandora)
- half a litre of full cream milk
- a glass of rum
- a shot of alkermes
- one of cognac
- a lemon zest