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Zuppa Inglese - Trifle

Zuppa Inglese (Trifle) is a dessert pudding whose origins are very old. In the nineteenth century it used to be made with sponge cake soaked in liqueur such as alchermesand rosoli, and then layered with crème patissière.

Zuppa Inglese (Trifle)


5 egg yolks
5 level tablespoons of sugar
5 heaped tablespoons of flour
5 low glassfuls of milk
1 sachet of vanillin
Lemon zest
100 g of dark chocolate
1 packet of Reggio Emilia ladyfinger biscuits
Alchermes liqueur or a dessert liqueur blend according to your taste

How to do

Beat the egg yolks with the sugar until the mixture turns frothy and almost white. Slowly add the flour and then, slowly again, the milk. Add the lemon zest and then the vanillin. Cook the mixture stirring with a wooden spoon until it thickens to custard but without boiling it. Previously you will have prepared the serving dish by lining it completely with the ladyfinger biscuits cut into two or three parts and soaked in the liqueur. Pour a layer of custard over the biscuits and cover with more soaked ladyfinger biscuits. Put the chocolate into the food mixer and grind to a powder, add to the remaining custard then pour the mixture into the dish and complete with a last layer of ladyfinger biscuits. Place the pudding in the fridge. Before serving you can sprinkle it again with alchermes liqueur or a dessert liqueur blend according to your taste.