Zuppa Inglese (Trifle)
Ingredients for 10 persons:
- Savoy biscuits 20
- Alchermes liqueur 100 g
for the sugar syrup:
- sugar 100 g
- water 100 g
for the custard:
- cream 500 g
- egg yolks 5
- sugar 100 g
- flour 70 g
- vanilla stick ΒΌ
- isinglass 3 g
for the chocolate pudding:
- cream 500 g
- powdered sugar 50 g
- brandy 20 g
- baking chocolate 100 g
- isinglass 5 g
Procedure:
To make the sugar syrup: bring the sugar and water to a boil in a steel saucepan and let cool.
To make the custard: in a steel saucepan, whip the egg yolks with the sugar until foamy, then add the flour and mix well to avoid lumps. Add the cream and the vanilla stick and cook over moderate heat; let boil for one minute and remove from flame. Add the isinglass, previously softened in cold water, and allow to cool.
To make the chocolate pudding: put the cream, sugar, brandy and chocolate in a steel pan and bring to boiling. Finally add the isinglass, again softened ahead of time in cold water. Add the Alchermes syrup, then dip the Savoy biscuits in it and place on the bottom of the glass or mould. Make a second layer, about 1 cm thick, with the custard and finish with a third layer of the same thickness of chocolate pudding.
Chill in a refrigerator and serve.