Zuppa Inglese (Traditional Italian Pudding)
- 4 egg yolks
- 4 tbsp sugar
- 1,5 tbsp all-purpose flour
- 2 oz dark chocolate
- ½ lb sponge cake
- 2 cups milk , whole
- 1 half cup alchermes liqueur
- lemon zest to taste
In a bowl, mix together with a fork the egg yolks and sugar to make a pastry cream. Once soft and creamy, add the flour and mix together well.
Add the milk and lemon peel to a small saucepan and bring to a boil. As soon as the milk begins to boil, remove it from the heat.
Begin cooking the pastry cream in a bain marie by placing the bowl with the cream in a pot of water. Place the pot on the heat and slowly add the milk while continuing to stir.
Keep cooking the cream until it has thickened. Then remove it from the heat and divide it into two bowls. Mix the chocolate into one half.
Place a layer of sponge cake (half of what is called for in the list of ingredients) on a plate. Drizzle with Alchermes, then cover with chocolate cream. Place the other layer of sponge cake on top and drizzle with more liquor. Cover this layer with the pastry cream.
Place in the refrigerator for a couples of hours, then serve.