Zuppa inglese with Alchermes
The spoon dessert from Emilia-Romagna: biscuits soaked in alchermes, lemon cream and cocoa cream.
A recipe from the ITALAZA kitchen
Preparation 210 min · Cooking 10 min (not counting bringing the water to the boil)
A little longer than planned: 220 min.
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In the kitchen 8 steps
- Heat the milk (500 ml) with the lemon zest (1 piece), peeled off in wide strips, without letting it boil.
- In a saucepan, whisk the egg yolks (4 pieces) with the sugar (120 g), then add the sifted flour (40 g).
- Pour in the hot milk in a steady stream, removing the zest, then cook over low heat, stirring constantly, for 5 to 6 minutes after it first starts to simmer, until the cream thickens.
- Divide the cream in two, add the cocoa (20 g) to one half, whisking well, then cover both creams with cling film pressed directly onto the surface and leave to cool slightly.
- Mix the alchermes (80 ml) with the water (60 ml) in a shallow dish.
- Quickly dip half the biscuits (160 g) in this syrup and use them to line the bottom of a deep dish.
- Spread over the lemon cream, cover with a layer of soaked biscuits, then the cocoa cream.
- Smooth the top, cover and leave to chill in the refrigerator for at least 3 hours before serving.
Tip: Dip the biscuits in one quick motion without letting them soak: they should stay firm in the centre so the layers hold together.
Probably contains: gluten, eggs, milk · check the labels
Product labels: Molino Dallagiovanna Tipo 00 Flour – Special Fresh Pasta, Cacao Amaro Perugina – Bitter Cocoa Powder, Vicenzovo Ladyfinger Biscuits Matilde Vicenzi, Dilmoor Alchermes Liqueur – Traditional Red