Zuppa Inglese
Make this trifle the day before and turn it out confidently when ready to serve.
Ingredients
Make this trifle the day before and turn it out confidently when ready to serve. Try continental grocers for bright red alchermes liqueur or use easily available cherry liqueur in its place.
Alchermes syrup
100ml alchermes liqueur, or maraschino cherry liqueur
100ml water
50g sugar
Combine all ingredients in a bowl and stir to dissolve sugar.
Custard
10 egg yolks
250g sugar
110g plain flour
1 litre milk
1 vanilla bean, split and scraped
100g 70 per cent dark chocolate
1 packet sponge finger biscuits (you'll need about 20)
Method
1. Soak enough sponge finger biscuits in the alchermes syrup to line the inside of a two-litre bowl. Set aside.
2. In a mixing bowl, whisk yolks and sugar until pale. Add flour and whisk until mixture is smooth.
3. In a pot, bring milk and vanilla to the boil. Gradually add hot milk to egg mixture, whisking. Pour mixture into a clean pot and bring to the boil, stirring constantly. Allow to boil for one minute. Remove from heat.
4. Pour about half the mixture into sponge-lined bowl. Add chocolate to remaining hot custard and stir until chocolate is melted. Set aside.
5. Soak more sponge fingers in the alchermes syrup and arrange over the vanilla custard.
6. Pour chocolate custard over the sponge.
7. Add a final layer of soaked sponge fingers. Set aside to cool then refrigerate overnight to set.
8. To serve, place a plate over the bowl and turn over. Remove bowl and slice.
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