Zuppa Inglese Gelato

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 4 ounces (113g) dark chocolate, chopped 4 ounces (113g) dark chocolate, chopped
• 1 tablespoon unsalted butter 1 tablespoon unsalted butter
• 1/4 cup (60ml) cherry liqueur 1/4 cup (60ml) cherry liqueur
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• 6 ounces (170g) sponge cake, cut into small cubes 6 ounces (170g) sponge cake, cut into small cubes

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (10g saturated)
• Carbohydrates: 34g (26g sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk and heavy cream. Heat over medium heat until it reaches a gentle simmer. Remove from heat.
2. 2.
   In a separate bowl, whisk together the sugar and egg yolks until well combined.
3. 3.
   Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes. Do not let it boil.
5. 5.
   Remove the custard from heat and stir in the vanilla extract. Let it cool to room temperature.
6. 6.
   In a small saucepan, melt the dark chocolate and butter over low heat, stirring until smooth. Remove from heat and let it cool slightly.
7. 7.
   In a small bowl, combine the cherry liqueur and rum.
8. 8.
   In a freezer-safe container, layer the custard, chocolate sauce, and sponge cake cubes. Drizzle each layer of sponge cake with the cherry liqueur and rum mixture.
9. 9.
   Repeat the layers until all the ingredients are used, ending with a layer of custard on top.
10. 10.
    Cover the container with plastic wrap, ensuring it touches the surface of the gelato to prevent ice crystals from forming.
11. 11.
    Freeze the gelato for at least 4 hours or until firm.
12. 12.
    Serve the Zuppa Inglese Gelato in scoops, garnished with chocolate shavings or a cherry on top.

Treat your ingredients with care...

• Sponge cake — Ensure the sponge cake is moist but not overly soaked in the liqueur mixture to maintain a balanced texture in the gelato.

Tips & Tricks

• For a more intense chocolate flavor, use a higher percentage of dark chocolate.
• Experiment with different liqueurs such as amaretto or coffee liqueur for unique flavor variations.
• If you prefer a smoother texture, strain the custard before layering it in the gelato.
• Allow the gelato to soften for a few minutes at room temperature before serving for easier scooping.
• Customize the presentation by serving the gelato in individual dessert glasses or bowls, garnished with fresh cherries or chocolate curls.

Serving advice

Serve the Zuppa Inglese Gelato in chilled dessert bowls or glasses. Accompany it with a small spoon and enjoy the layers of creamy custard, chocolate, and sponge cake in each bite.

Presentation advice

To enhance the presentation, drizzle a little chocolate sauce over the top of the gelato and sprinkle some crushed amaretti cookies or toasted almonds for added texture and visual appeal.