Zuppa Inglese

Updated 1 year ago

Recipe Courtesy: Cathy SperonisServes 42 cups whole milk1/2 cup sugar1/4 tsp. salt1/4 cup flour3 egg yolks1/2 tsp. pure vanilla extract1 tsp. lemon zest1 Tbsp. unsalted butter1 oz. semi-sweet chocolate, melted1 package lady fingers (24 count)1/4 cup raspberry liqueur2 Tbsp. brandy1 Tbsp. white rumWhipped creamSlivered almondsIn a medium saucepan combine 1 1/2 cups milk, sugar and salt. Set over low heat until heated. Combine remaining 1/2 cup milk and flour: Set aside.When the milk/sugar mixture just about comes to a simmer add the milk/flour mixture. Stir to combine and then immediately and gradually pour some of the heated mixture into the egg mixture to temper.Add egg mixture back to saucepan and continue to cook over low heat stirring until thickened, about 5 minutes. Remove from heat and stir in vanilla, zest and butter.Pour 3/4 cup of custard mixture into a measuring cup. Add the melted chocolate and stir well to combine.Combine the raspberry liqueur, brandy and rum in a small bowl: set aside.To assemble:Pour about 2 Tbsp. of vanilla custard mixture into each of four bowls. Place 2 lady fingers on top of the custard. Brush the lady fingers generously with the liqueur mixture. Dividing evenly, pour chocolate custard over the tops of the lady fingers. Place two more lady fingers over the chocolate custard and again brush the fingers with liqueur mixture. Dividing evenly, pour the rest of the vanilla custard over the lady fingers. Place the remaining lady fingers on top of the custard and brush once more with the liqueur mixture. Cover bowls with plastic wrap and refrigerate overnight. Garnish with whipped cream and almonds. Serve.


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