Zuppa inglese

Its defining feature is the layering: sponge ladyfingers soaked in liqueur are alternated with smooth custard cream and, in the richer version, dark chocolate cream.
The result is a soft, fragrant dessert with a distinctive and unmistakable appearance.

The recipe

Ingredients

• 5 egg yolks
• 5 tablespoons of sugar
• 5 generous tablespoons of flour
• a little less than 5 glasses of milk
• 1 sachet of vanilla powder
• grated zest of 1 lemon
• 100 g of dark chocolate
• 1 pack of Reggio Emilia savoiardi (ladyfingers)
• Alchermes or a mixed dessert liqueur to taste

The preparation

The custard is prepared slowly by whisking together egg yolks, sugar, flour, and milk until a smooth and thick cream is obtained.
Meanwhile, layers of liqueur-soaked sponge ladyfingers are prepared, providing structure and aroma to the dessert.
Once assembled, the Zuppa Inglese is left to rest in the refrigerator: this step is essential to allow the flavours to blend and to achieve its characteristic dense, creamy texture.