Photograph of the finished Zuppa inglese

Italy · Bánh xếp tầng kem rượu Zuppa inglese

Zuppa inglese

1 hr Hands-on time + 6 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Savoiardi biscuits Savoiardi biscuits 1.6 lb
  • Photograph of Fresh milk Fresh milk 8 ½ cups
  • Photograph of Chicken eggs Chicken eggs 20
  • Photograph of Sugar Sugar 1.1 lb
  • Photograph of Cornstarch Cornstarch 5.6 oz
  • Photograph of Dark chocolate Dark chocolate 9.9 oz
  • Photograph of Orange liqueur Orange liqueur 1 ⅛ cups
  • Photograph of Yellow lemons Yellow lemons 4
  • Photograph of Beetroot Beetroot 4.2 oz

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.

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