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Zuppa inglese (Italian Trifle)

Prep Time: 1 hour


Cook Time: 2 hours
Total Time: 3 hours
Yield: Enough for a crowd

Ingredients
75g (1/2 cup) unsweetened cocoa (or equivalent in chocolate, broken
up)
2-3 spoonfuls of sugar (optional)
Milk, q.b.
1 kilo (2 lbs.) sponge cake or pound cake (or ladyfingers)
Alchermes or other liqueur(s), q.b. (see Notes)

For the crema pasticcera:

8 egg yolks
750g (3 cups) sugar
75g (1/2 cup) flour
1 liter (4 cups) milk
Grated zest of 1/2 a lemon!For the topping (optional):

Berries

Sour cherries (amarene)


Sliced almonds

Directions
1. Step 1: Make the crema pasticcera: In a standing mixer bowl, whisk
together the egg yolks and sugar until smooth and the mixture forms
'ribbons' as the whisk rotates. Then add the flour slowly, bit by bit, into
the mixture until fully incorporated.
2. Meanwhile, heat the milk over moderate heat until hot, almost but not
quite at the boilyou will see little bubbles just beginning to form around
the edge of the pot. Take the milk off the heat and drizzle it, little by little,
into the mixer bowl.
3. Now pour the whole thing from the bowl into the pot and put it over very
gentle heat, mixing continuously with a whisk or wooden spoon. After a
while, it should begin to thicken. Keep stirring until the mixture thickens
to the point where it coats a spoon nicely. Remove from the heat, stir in
the grated lemon zest, and let the mixture cool.
4. Step 2: Melt the chocolate: Add the cocoa to a small pot with the
sugar. Over the moderate flame, add milk, bit by bit, until the mixture
turns to a thick but pourable paste.
5. Step 3: Mise en place: It is now time to arrange all the elements of the
dish so you can assemble your dessert. Pour the crema pasticcera into
two bowls, with a bit more in one of the bowls. In the bowl containing the
lesser half of the crema, whisk in the chocolate paste until fully
incorporated. In a small bowl, pour a good bit of your liqueur(s). Now
take your sponge cake or pound cake and slice it into 1 cm (1/2 inch)
slices. Now you are ready to put things all together. Prepare whatever
topping you have it mind.

6. Step 4: Assemble the dish: Take trifle bowl or other serving container
large enough to hold all the ingredients and cover the bottom with a thin
layer of the plain crema. Make a layer of cake slices, breaking them up
as needed to make a complete layer, like so:
7. Now drizzle over a bit of the liqueur. No need to drown it. In fact, it helps
to use a pastry brush so the slices don't get too soaked. Then add a
layer of the chocolate crema.
8. Repeat making layers in this way until you have run out of ingredients or
filled your bowl. End with a layer of the plain crema. Arrange your
topping if you want one: sliced strawberries, as pictured above, or sliced
almonds or sour cherries or other sorts of berries are all very nice.
9. Step 5: Rest: Place the bowl in the fridge and let the zuppa inglese rest
for a good few hours. Some recipes call for as little as an hour and as
much as a whole day. To my mind, 2-3 hours is probably the minimum to
allow the flavors to meld and the crema and cake layers to adhere
properly. Like a tiramis, the dish will change in texture the longer it
rests, getting softer over time. It's a matter of taste, really, at what point it
is at its best.
10.
Step 6: Serving: It is best not to serve this dish right out of the
fridge. Take it about 30-60 minutes before you want to serve it, to let it
return almost to room temperature so you can better appreciate its
flavors.
Substitutes for Alchermes: If color does not matter to you, I rather like
amaretto mixed with a bit of rum. Rum alone would also do well. La cucina
italiana website calls for vin santo, a typical Tuscan sweet fortified wine. I
imagine sweet Marsala, while not typical, would also be nice. Mario Batali
recommends sassolino or mandorla amara liqueurs, while Marcella Hazan
recommends a mixture of rum, cognac, Drambuie and Cherry Herring. Kyle
Philips of About Italian Food recommends any aromatic liqueur such as

Strega or amaretto. And for the ambitious, in his classic The Fine Art of Italian
Cooking, Giuliano Bugialli provides a recipe to make your own Alchermes.
http://memoriediangelina.com/2012/03/11/zuppa-inglese/

(c) Frank A. Fariello, Jr.

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