Zuppa Inglese Tarifi

Malzemeler

• . Zuppa Inglese: 1 1/2 Liters Whole Milk, 1 1/2 Teaspoons Vanilla Extract, 6 Large Eggs, 12 Tablespoons Sugar, 6 Tablespoons Corn Starch, 5 Ounces Dark Chocolate, Chopped, Alchermes Liqueur (See Notes Above), 24 Savoiardi Cookies. Garnish: 3 Ounces Shaved Dark Chocolate, Mint Leaves, Fresh Raspberries

Hazırlanışı

1. Heat the milk in a heavy bottomed saucepan with the vanilla and sugar until it begins to simmer. Remove from the heat. Whisk together the eggs and corn starch in a separate pan, being careful to remove any lumps. Slowly begin to pour the hot milk into the egg mixture, whisking continually to prevent the eggs from coagulating. Place the pan over low heat, and whisk continually until the mixture begins to thicken, about 7 to 8 minutes. Remove the custard from the heat and divide between two bowls. Add the chocolate to one bowl, and stir until melted. Pour a cup of the liqueur along with a cup of water into a bowl. Quickly dip the sponge cookies into the Alchermes mixture, barely wetting them, and then layer the cookies across the bottom of your trifle bowl. Spoon some of the custard over the cookies, then continue to assemble the trifle, alternating the chocolate and regular pastry cream custards. Finish with a custard layer. Refrigerate the trifle for at least 4 to 6 hours (or overnight), then decorate with the shaved chocolate, mint leaves and berries before serving.

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