Zuppa Inglese Recipe (Italian Trifle)

Ingredients:

• 1 pound (450 g) sponge cake or ladyfingers
• 1 cup (240 ml) brewed coffee
• 1/2 cup (120 ml) rum
• 1/2 cup (120 g) granulated sugar
• 4 cups (960 ml) whole milk
• 3/4 cup (90 g) cornstarch
• 6 egg yolks
• 1 tablespoon (15 ml) vanilla extract
• 1 cup (240 ml) heavy cream
• Cocoa powder, for dusting

Instructions:

1. Tear the sponge cake or ladyfingers into bite-sized pieces and place them in a large bowl.
2. Combine the brewed coffee and rum in a small bowl, then pour over the cake pieces. Toss gently and set aside.
3. In a large saucepan, whisk together the granulated sugar, whole milk, cornstarch, egg yolks, and vanilla extract until well combined.
4. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to boil. Reduce the heat to low and continue whisking for 2-3 minutes, or until very thick and smooth.
5. Remove the saucepan from the heat and let the custard cool slightly.
6. In a large bowl, whip the heavy cream to soft peaks.
7. Fold the custard into the whipped cream until fully incorporated.
8. Layer the soaked cake pieces and custard in a large glass bowl, beginning and ending with a layer of custard.
9. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until set.
10. Before serving, dust the top of the zuppa inglese with cocoa powder.

Serving Suggestions:

Zuppa inglese is best served chilled, straight from the fridge. It makes a great dessert for any occasion, but is particularly lovely for summer gatherings and dinner parties. Serve it in individual glasses or bowls for an elegant touch.

Verdict:

Zuppa inglese is a classic Italian dessert that is rich, creamy, and indulgent. The combination of layered sponge cake, boozy coffee, and custard is heavenly, and the dusting of cocoa powder on top gives it a beautiful, rustic finish. This recipe is easy to follow and yields a delicious final product that is sure to impress your guests.