Zuppa inglese

Zuppa inglese

By
From
My Favourite Ingredients
Serves
8
Photographer
Jason Lowe

In many ways this Italian version of an English trifle is a departure from the desserts we usually make in the restaurant. The inspiration for it comes from a recipe written by Mario Batalli, who is a fine chef and food writer. Rich, creamy and indulgent, with just enough orange syrup and lemon zest added to make it light – it has a cheekiness about it that I find endearing.

Ingredients

Quantity Ingredient
600ml whole milk
2 oranges, grated zest
1 lemon, grated zest
1 vanilla pod, split in half lengthways
8 organic free-range eggs
125g caster sugar
120g plain flour
5 tablespoons good-quality unsweetened cocoa powder
80g good-quality dark chocolate (minimum 64% cocoa solids), chopped
80ml limoncello
20 savoiardi

Candied oranges

Quantity Ingredient
2 oranges
250g caster sugar
250ml water

Method

  1. First prepare the candied oranges. Slice into fine rounds and blanch in a pan of boiling water for 1 minute or so. Drain and refresh in cold water. Repeat this blanching process twice more. Dissolve the sugar in the water in a small heavy-based pan over a medium heat, then bring to the boil. Add the oranges, turn down the heat slightly and cook for 10–15 minutes or until the syrup is viscous and the oranges are translucent. Take off the heat and set aside to cool.
  2. Pour the milk into a heavy-based pan and add the orange and lemon zest. Scrape the seeds from the vanilla pod and add to the pan, with the empty pod. Heat to a simmer, then immediately remove from the heat and set aside to infuse for 15 minutes.
  3. Put the eggs, sugar and flour into a large bowl and whisk, using an electric beater, until the mixture is pale and thick. Slowly pour on the milk, whisking as you do so. Pour back into the pan and whisk over a low heat until the custard thickens enough to coat the back of a wooden spoon and no longer taste floury. Immediately pour into two bowls, dividing it equally and discarding the vanilla pod. Add the cocoa powder and chocolate to one bowl and stir until the cocoa is evenly distributed and the chocolate has melted. Set the bowls of vanilla and chocolate custard aside to cool.
  4. Drain the oranges, reserving the syrup, and chop into small pieces. Stir the limoncello into the syrup. Take a tablespoonful of the syrup and stir it into the vanilla custard. Split the savoiardi in half lengthways and sprinkle with the remaining orange syrup.
  5. Arrange a layer of the soaked savoiardi over the bottom of a pretty serving bowl. Top with a layer of vanilla custard, then a scattering of chopped orange. Add another layer of savoiardi, followed by chocolate custard, then orange. Continue in this way until you’ve used all the ingredients, finishing with a few spoonfuls each of the vanilla and chocolate custards. Swirl together to create a marbled effect, then refrigerate for at least an hour before serving.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again