Zuppa Inglese with a Twist

Ingredients

• 1 sponge cake (8-inch diameter) 1 sponge cake (8-inch diameter)
• 1 cup (240 ml) of liqueur (such as rum or brandy) 1 cup (240 ml) of liqueur (such as rum or brandy)
• 2 cups (480 ml) of whole milk 2 cups (480 ml) of whole milk
• 4 egg yolks 4 egg yolks
• 1/2 cup (100 g) of granulated sugar 1/2 cup (100 g) of granulated sugar
• 1/4 cup (30 g) of all-purpose flour 1/4 cup (30 g) of all-purpose flour
• 1 teaspoon of vanilla extract 1 teaspoon of vanilla extract
• 1 cup (240 ml) of heavy cream 1 cup (240 ml) of heavy cream
• 1/4 cup (30 g) of cocoa powder 1/4 cup (30 g) of cocoa powder
• Fresh berries (strawberries, raspberries, or blueberries) for layering and garnish Fresh berries (strawberries, raspberries, or blueberries) for layering and garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 38g, 25g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Slice the sponge cake horizontally into three equal layers.
2. 2.
   Place one layer of sponge cake at the bottom of a glass serving dish.
3. 3.
   Drizzle the sponge cake with 1/3 cup (80 ml) of liqueur, allowing it to soak in.
4. 4.
   In a saucepan, heat the milk over medium heat until it begins to simmer.
5. 5.
   In a separate bowl, whisk together the egg yolks, sugar, and flour until well combined.
6. 6.
   Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
7. 7.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard consistency.
8. 8.
   Remove the custard from the heat and stir in the vanilla extract.
9. 9.
   Place a layer of fresh berries on top of the soaked sponge cake.
10. 10.
    Pour half of the custard over the berries, spreading it evenly.
11. 11.
    Place another layer of sponge cake on top of the custard and repeat the soaking process with 1/3 cup (80 ml) of liqueur.
12. 12.
    Add another layer of fresh berries and pour the remaining custard over them.
13. 13.
    Top the custard with the final layer of sponge cake and soak it with the remaining 1/3 cup (80 ml) of liqueur.
14. 14.
    In a separate bowl, whip the heavy cream until soft peaks form.
15. 15.
    Gently fold in the cocoa powder until well combined.
16. 16.
    Spread the cocoa whipped cream over the top layer of sponge cake.
17. 17.
    Garnish with fresh berries.
18. 18.
    Refrigerate the Zuppa Inglese for at least 4 hours, or overnight, to allow the flavors to meld together.
19. 19.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Sponge cake — If you don't have a store-bought sponge cake, you can make your own using a basic sponge cake recipe. Ensure that the cake is light and airy for the best texture in the final dessert.
• Liqueur — Choose a liqueur that complements the flavors of the dessert, such as rum or brandy. If you prefer an alcohol-free version, you can substitute the liqueur with fruit juice or flavored syrup.

Tips & Tricks

• For a more intense flavor, you can brush each layer of sponge cake with additional liqueur before assembling the dessert.
• Make sure the custard is completely cooled before layering it with the sponge cake to prevent the cake from becoming soggy.
• Experiment with different types of berries to add variety and color to the dessert.
• To save time, you can prepare the custard and sponge cake in advance and assemble the dessert just before serving.
• Serve the Zuppa Inglese with a dusting of cocoa powder or grated chocolate for an extra touch of elegance.

Serving advice

Serve the Zuppa Inglese chilled in individual glass dessert dishes or in a large trifle bowl. This dessert is best enjoyed with a spoon, allowing each layer to be savored.

Presentation advice

To enhance the presentation, garnish the top of the Zuppa Inglese with a sprinkle of cocoa powder and a few fresh berries. You can also add a sprig of mint for a pop of color.