Zuppa Inglese

By sarah_carroll

Ingredients

• 1/2 c espresso coffee
• 1/2 c kahlua or other coffee liqueur
• 2 T cognac or brandy
• 16 cm round sponge cake, cut into 2 cm cubes
• Custard creams
• 6 yolks
• 1/2 c icing sugar
• 2 T AP flour
• 3 c milk
• 1/2 t vanilla extract
• 100 g dark chocolate, finely chopped, plus extra grated chocolate to garnish

Details

Servings 6

Preparation

Step 1

For custards, beat yolks and sugar in a stainless steel bowl until thick and pale. Add flour and beat until well combined. Place milk in a pan over medium high heat and bring to just below boiling point. Remove from heat and temper into yolks. Place bowl over bain marie and stir until nappe. Divide between 2 bowls. Add vanilla to 1 bowl. Add chocolate to other bowl and stir to melt. Cover surface with plastic and chill for 30 minutes.
Stir in the espresso, Kahlua and cognac together in a bowl until combined.
Make the zuppa inglese in 1 large dish or 6 small bowls. Spoon a little vanilla custard into the base of each dish and top with a layer of cake. Spon over espresso mixture, then top with a layer of chocolate custard. Continue layering custard, cake and espresso, finishing with a layer of custard. Chill for at least 4 hours. Serve dusted with grated chocolate.