Zuppa Inglese

Zuppa Inglese
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time

Ingredients

Add all
  • 21

    ladyfingers

  • 1/4 cup
    (60 mL)

    melted apricot jelly

  • 1/4 cup
    (60 mL)

    hazelnut liqueur (frangelico)

  • 2 Tbsp.
    (30 mL)

    rum

  • 2 cups
    (500 mL)

    homemade or prepared custard

  • 2 cups
    (500 mL)

    35 % cream

  • 3 Tbsp.
    (45 mL)

    powdered sugar

  • 1 Tbsp.
    (5 mL)

    artificial vanilla extract

  • 3 oz
    (90 g)

    dark chocolate, grated

  • custard:

  • 2 cups
    (500 mL)

    milk

  • 1 tsp.
    (5 mL)

    artificial vanilla extract

  • 5

    egg yolks

  • 1/2 cup
    (125 mL)

    sugar

Preparation

Brush cookies with apricot jelly. Cover the bottom of a dish with 7 cookies, sprinkle with half the hazelnut liqueur/rum mix. Spread 1 cup (250 mL) custard over the cookies. Repeat this step, finishing with a layer of cookies.

In a bowl, whip cream, sugar and vanilla until firm. Spread over the cookies and sprinkle with grated chocolate.

Custard:

In a pan, bring milk and vanilla to a boil. Remove from heat.

Cream egg yolks with sugar; heat gradually by whipping in the hot milk.

Return mix to pan; cook over medium-low heat, stirring constantly with a wooden spoon.

The custard is ready when it coats the back of a spoon without dripping or reads 175°F/80°C on a candy thermometer. Cool on the countertop, stirring with a spatula to prevent a skin from forming.

Source: La Tratoria