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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 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
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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  • 1/4 cup
    (60 mL)
    melted apricot jelly
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  • 1/4 cup
    (60 mL)
    hazelnut liqueur (frangelico)
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  • 2 Tbsp.
    (30 mL)
    rum
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    3 kg

  • 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
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    Selected sizes Selected varieties

  • 2 cups
    (500 mL)
    milk
  • 1 tsp.
    (5 mL)
    artificial vanilla extract
  • 5
    egg yolks
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    12 un.

  • 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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