Zuppa inglese

Ingredients:

-100g(3.52 oz) of pavesini

–Bitter cocoa

–Alchermes

Ingredients for the cream:

-600ml Whole milk

-150ml Fresh liquid cream

-6 Yolks

-210g(7.40 oz) Sugar

-75g(2.65 oz) Dark chocolate (flakes or drops)

-75g(2.65 oz) Corn starch (maizena)

-70g(2.47 oz) cocoa powder

-1 Vanilla pod

Preparation:

1) In a saucepan, heat the milk and the liquid cream together with the vanilla seeds: bring to the boil. (A)

2) In the meantime, mix the egg yolks with the sugar with a whisk, add the cornstarch a little sometime, always mixing with a whisk. (B)

3) Add the saucepan with the milk to the saucepan with the cream and put back on the fire. (C)

Cook stirring constantly until it reaches the right density. (D)

4) Divide the cream into two bowls. (E) . One with cream and the other with cream with chocolate.

5) Cover both bowls with plastic wrap and put them in the fridge.

6) When they have cooled well, transfer the light cream to a sac-à-poche and the cream with the chocolate to another sac-à-poche.

7) Quickly soak the Pavesini in alchermes and make a first layer at the base of your glass dish. (F)

8) Pour up Pavesini the light cream, covering well. Another layer of Pavesini and cover with chocolate cream. Another layer of Pavesini and one layer with chocolate and level with a spatula, cover with a cream and level with a spatula.

9) Finish by placing other soaked Pavesini on the surface.

10) Sprinkle the surface with a little sieved bitter cocoa.

It’s a cold dessert, so it should be kept in the refrigerator.

Buon appetito!