Italian Trifle - Zuppa Inglese
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 17 ingredients
- 2 cups milk -- (500 mL/16 fl.oz.)
- Fresh whipped cream -- to garnish
- 1/3 cup Alchermes liqueur -- (75 mL/3 fl oz) or cherry brandy
- [very finely granulated sugar]
- 1/2 cup sifted flour -- (50 g/2 oz)
- 2 tablespoons butter -- (25 g/1 oz)
- 1/3 cup Strega liqueur -- (75 mL/3 fl oz)
- Kirsch
- 1/3 cup caster sugar -- (75 g/3 oz)
- 3 tablespoons apricot jam -- (45 mL)
- 7 ounces ladyfinger cookies -- (200 g) or Savoyard biscuits or 300 g/11 oz sponge cake -- sliced into 1-cm / 1/2-inch slices
- 1 tablespoon rum -- (15 mL) or brandy
- Grated zest of half a lemon
- Must
- Chopped toasted nuts -- to garnish
- 4 egg yolks
- 2 tablespoons water
Contains
GlutenEggsMilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Heat the milk with the lemon zest in a small saucepan. Remove from the heat as soon as small bubbles form on the surface.
- Beat the egg yolks with a wire whisk. Gradually incorporate the sugar and continue beating until pale yellow. Beat in the flour. Stir in the milk very gradually, pouring it in through a strainer to remove the lemon. When all the milk has been added, pour the mixture into a heavy saucepan. Bring to the boil stirring constantly with a whisk. Simmer for 5 to 6 minutes, stirring constantly. Remove from the heat and stir in the rum or brandy. Beat in the butter. Allow to cool to room temperature, stirring to prevent a skin from forming.
- Brush the biscuits or cake slices with the Alchermes liqueur or cherry brandy on one side and with the Strega liqueur on the other. Spread a thin layer of the custard over the bottom of a serving dish. Line the dish with a layer of biscuits or cake slices. Cover with some of the custard. Add another layer of biscuits which have been brushed with liqueur.
- Heat the jam in a small saucepan with 30 mL / 2 tablespoons of water. When it is hot, pour or brush it evenly over the biscuits. Continue with layers of custard and liqueur-brushed biscuits until the ingredients have been used up. End with custard.
- Cover with plastic wrap or foil and refrigerate for at least 2 to 3 hours.
- To serve, decorate the top of the pudding with whipped cream and garnish with chopped nuts.
- Makes 6 to 8 servings.
- From The Ultimate Italian Cookbook by Carla Capalbo; 1994; Anness Publishing Limited; ISBN 1 85967 013 X
- MC format by Hallie. Untried.
- Hallie's comment: I have no idea what Strega liqueur is. I think that Alchermes liqueur must be some sort of cherry-flavoured liqueur and possibly Kirsch could be used.
- Contributed to the FareShare Gazette by Hallie; 8 January, 2002. www.fareshare.net
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Sieve
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Pastry brush