This zuppa inglese is an Italian take on the humble trifle, so feel free to add seasonal fruit. This recipe needs to be prepared in advance and refrigerated for 12 hours.
5 large egg yolks
150g sugar
50g plain flour
500ml milk
few drops vanilla essence
125g grated dark chocolate, plus extra to serve
125ml Alchermes liqueur
125ml rum
20 Italian ladyfingers (sponge finger biscuits)
whipped cream, to serve
Whisk egg yolks and sugar until straw-coloured, then stir in flour until all lumps have dissolved. Heat milk with vanilla extract until fairly hot, but not boiling. Pour milk onto egg mixture and then cook for 7-8 minutes in a heavy-bottomed saucepan over a low heat, stirring to prevent lumps forming in the custard.
Pour half the custard into a bowl and cover with plastic wrap that touches the surface of the custard to prevent skin forming.
Melt chocolate in a double boiler (or in a heatproof bowl over a saucepan) over barely simmering water. Return remaining custard to heat and stir in melted chocolate. Cook for 2 minutes, stirring continuously. Pour chocolate custard into a bowl and cover with plastic wrap that touches the surface of the custard to prevent a skin forming. Set custards aside to cool before using.
Mix alchermes, rum and 60ml of water together in a bowl. Dip ladyfingers into water and liqueur mixture, then use 1/3 of them to line a 2-litre glass bowl or soufflé dish, or individual glasses. Pour plain custard over the top, cover with another layer of dipped ladyfingers, and spread the chocolate custard on top. Finish with remaining ladyfingers, cover with foil and refrigerate for about 12 hours.
Just before serving, decorate with plenty of whipped cream and grated chocolate.
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