Zuppa inglese

Method

1. 1 Cook the custard with milk, egg yolks, sugar, cornstarch, and lemon zest for 10 minutes.
2. 2 Divide the ice cream into two parts and mix melted chocolate into one part.
3. 3 Mix orange liqueur with beetroot juice to create a red mixture, which is the dish's signature color.
4. 4 Quickly dip the savoiardi biscuits into red wine and arrange them in a layer in the mold.
5. 5 Dip quickly, don't soak; soaking will make the cake soggy and the whole thing will collapse.
6. 6 Layer the cake, yellow cream, and chocolate cream alternately, then refrigerate for 6 hours.

With an appliance

• Microwave 56 min

  Replace step 1: whisk milk, egg yolks, sugar, and cornstarch at 700 W for 6 minutes, stopping stirring at minutes 2 and 4, then strain; reduce to about 4 minutes, the cream will be smooth, less likely to stick to the bottom, and won't require constant stirring. The steps for quickly dipping the biscuits and layering remain the same to prevent the mass from collapsing.