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Zuppa Inglese https://www.metro.ca/userfiles/image/recipes/zuppa-inglese-2233.jpg PT10M PT10M PT20M
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.
4
21 ladyfingers 1/4 cup (60 mL) melted apricot jelly 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
Zuppa Inglese

Zuppa Inglese

Rate this recipe
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4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 21
    ladyfingers
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    BEAR PAWS OR LECLERC COOKIES, GOLDFISH CRACKERS

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    SELECTED SIZES, SELECTED VARIETIES

    FAMILY PACK COOKIES

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    PKG OF 24, 750 g SELECTED VARIETIES

    SELECTION TWO-BITE BROWNIES OR TWO-BITE MACAROONS

    SELECTION TWO-BITE BROWNIES OR TWO-BITE MACAROONS

    $3.49 ea.

    284-300 g

    GOLDFISH CRACKERS

    GOLDFISH CRACKERS

    $1.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    melted apricot jelly
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    KRAFT PEANUT BUTTER

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    Irresistibles Pure Jam

    Irresistibles Pure Jam

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    500 ml Sliced varieties

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    KRAFT NATURAL PEANUT BUTTER

    KRAFT NATURAL PEANUT BUTTER

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    750 g SELECTED VARIETIES

  • 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
  • 2 cups
    (500 mL)
    milk
  • 1 tsp.
    (5 mL)
    artificial vanilla extract
  • 5
    egg yolks
  • 1/2 cup
    (125 mL)
    sugar
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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