Zuppa Inglese Food

ZUPPA INGLESE

Steps:

• Heat the milk in a heavy bottomed saucepan with the vanilla and sugar until it begins to simmer.
• Remove from the heat.
• Whisk together the eggs and corn starch in a separate pan, being careful to remove any lumps.
• Slowly begin to pour the hot milk into the egg mixture, whisking continually to prevent the eggs from coagulating.
• Place the pan over low heat, and whisk continually until the mixture begins to thicken, about 7 to 8 minutes.
• Remove the custard from the heat and divide between two bowls.
• Add the chocolate to one bowl, and stir until melted.
• Pour a cup of the liqueur along with a cup of water into a bowl.
• Quickly dip the sponge cookies into the Alchermes mixture, barely wetting them, and then layer the cookies across the bottom of your trifle bowl.
• Spoon some of the custard over the cookies, then continue to assemble the trifle, alternating the chocolate and regular pastry cream custards.
• Finish with a custard layer.
• Refrigerate the trifle for at least 4 to 6 hours (or overnight), then decorate with the shaved chocolate, mint leaves and berries before serving.
• For The Alchermes Liqueur, crush together the cardamom, cinnamon, coriander, 2 of the cloves, the star anise, and the vanilla.
• Put in a bottle along with the alcohol and the water.
• Seal the bottle, and for the next two weeks, shake twice daily.
• Add enough cold water to the sugar to dissolve it, then add this to the bottle.
• Shake well, seal up again, and let sit another two days.
• Then filter it, mix in the rose water, and it is ready to be bottled and used.

ZUPPA INGLESE

Steps:

• In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
• In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
• Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
• In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.

ZUPPA INGLESE

Steps:

• Preheat oven to 375°F.
• In a large bowl, beat egg yolks and sugar until lemon colored.
• Add flour a little at a time, mixing well.
• Add vanilla and lemon rind, mix well.
• In a large bowl, beat egg whites until stiff but not dry.
• Fold egg whites into cake mixture.
• Pour cake batter into prepared pan.
• Bake at 375°F for about 40 minutes.
• Cake should be a golden brown and spring back when lightly touched.
• Remove cake from oven, turn cake onto a rack to cool.
• ----Pasticciera Cream----.
• In a 1 quart sauce pan, combine the sugar, egg yolks, flour, lemon rind, and vanilla and mix together well.
• In a second sauce pan, scald milk.
• Pour scalded milk over the egg yolk mixture, beating constantly with a rotary beater.
• Cook egg/milk mixture on low heat, stirring constantly with a wooden spoon, until mixture reaches the boiling point.
• Cook 4 minutes longer, stirring constantly.
• Remove from heat, add butter and mix well.
• Pour cream into a bowl and let cool, stir it occasionally to prevent a skin from forming over the top.
• ---Fora Chocolate Pasticciera Cream---.
• Follow above recipe for pasticciera cream, omitting lemon rind.
• Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended in well.
• Cool as in above directions.
• ----ZuppaInglese-----.
• Cut sponge cake into half inch slices.
• Sprinkle half the slices with rum, and the other half with creme de cacao.
• Spread the bottom of a 10 inch oven proof dish with a little of the pasticciera cream.
• Place 2 layers of the rum soaked cake slices on top of the cream.
• Pour remaining pasticcera cream over the cake slices.
• Sprinkle the candied fruit over the cream layer.
• Cover the cream/candied fruit layer with 2 layers of the creme de cacao soaked cake slices.
• In a medium sized bowl, beat egg whites until stiff.
• Add sugar to beaten whites, and beat again (to dissolve sugar).
• Pile the beaten egg whites on top of the cake.
• Bake in a slow (300°F) oven for 20 minutes.
• Cool before serving.
• Refrigerate any leftovers.

ZUPPA INGLESE CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch cake pans; set aside. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
• In the heatproof bowl of an electric mixer, combine egg yolks and 1 cup sugar. Place over saucepan of simmering water. Whisk constantly until sugar is dissolved and egg yolks are warm to the touch, 3 to 4 minutes. Test by rubbing between your fingers; egg yolks should feel smooth.
• Transfer bowl to the electric mixer fitted with the whisk attachment. Add vanilla and salt. Beat on medium speed until pale and thick, 3 to 5 minutes. Transfer to a large clean bowl. Wash mixer bowl and whisk attachment, and dry well.
• In the clean bowl of the electric mixer fitted with the whisk attachment, combine the egg whites and the remaining 1/2 cup sugar. Beat on high, until stiff glossy peaks form, about 3 minutes.
• Using a rubber spatula, fold one-third of the beaten egg whites into the egg-yolk mixture. Gently, but thoroughly, fold in remaining egg whites. Gently fold in flour, then butter, mixing until just combined.
• Divide batter evenly between prepared cake pans. Bake, rotating cakes halfway through, until a cake tester inserted in the center comes out clean, about 30 minutes. Invert onto wire racks, and let stand until completely cool.
• Trim cakes' tops. Cut each cake in half horizontally, creating 4 layers. Place one layer on a 9-inch cake round. Brush with simple syrup. Spread with half of the pastry cream. Top with second layer. Brush with simple syrup. Top with a 1/4-inch-thick layer of whipped cream, about 1 cup. Top with third cake layer. Brush with simple syrup. Spread with remaining pastry cream. Top with final cake layer. Brush with simple syrup. Coat entire cake with an even layer of whipped cream. Use remaining whipped cream to decorate, as desired.

ZUPPA INGLESE DELLA NONNA

Steps:

• In a pot wish together very well egg yolks, sugar and corn flour until light.
• Add lemon zest and vanilla. Mix well.
• Add boiling milk.
• Now heat, stirring, until it barely reaches a boil, and cook for 30 seconds, stirring gently. Remove the pot from the fire. Don't overheat this in order to prevent sticking on the bottom of the pot (I make this step in the microwave stopping several times to stir the cream).
• Set aside until cold or slightly lukewarm.
• Now prepare the Syrup mixing well in a flat bowl all the ingredients until sugar melts.
• In a nice bowl (big enoght for everything) spread 1 third of the cream.
• Turn the savoiardi in the Syup.
• Tranfer on the firs layer of cream. If you use the sponge cake; lay the half of the cake on the cream and spoon over this the half of the syrup.
• Cover gently with second third of the cream.
• Repat the step with the savoiardi (or sponge cake) and spoon the rest of the syrup over these.
• Cover with the remaing cream.
• Top with the siewed cocoa powder.
• Refrigerate at least 5 hours and enjoy.
• Note 1: If you don't want to use alcohol, you could use some sweet syrup as grenadine. Or a mixture of water, sugar and some drops almond flavor.
• Note 2: What is alkermes? Read http://lpoli.50webs.com/htm%20texts/Alkermes.htm.
• Note 3: What is maraschino? Read http://en.wikipedia.org/wiki/Maraschino.
• Note 4: What is nocino? Read http://en.wikipedia.org/wiki/Nocino.

ZUPPA INGLESE

Steps:

• For Pastry Creams:
• Bring milk and 1/2 cup plus 3 tablespoons sugar to boil in heavy large saucepan, stirring to dissolve sugar. Remove from heat. Whisk yolks with remaining 1/2 cup plus 3 tablespoons sugar in large bowl to blend. Sift flour into yolk mixture and whisk to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan and whisk over medium heat until custard boils and thickens, about 2 minutes. Divide custard between 2 medium bowls. Add chocolate and cinnamon to custard in 1 bowl and stir until chocolate melts. Add vanilla and orange peel to custard in second bowl and stir to blend. Press plastic wrap onto surface of each custard and chill until cold, at least 4 hours.
• For Syrup:
• Stir 1 cup plus 2 tablespoons water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Cool. Mix in rum.
• Cut sponge cake vertically into 3/8-inch-thick slices. Arrange enough cake slices on bottom of 16-cup glass bowl to cover in single layer. Brush 6 tablespoons syrup over. Spread half of orange cream over cake. Top with another layer of cake slices. Brush with 7 tablespoons syrup. Spread remaining chocolate cream over. Top with another layer of cake slices. Brush with 7 tablespoons syrup. Spread remaining orange cream over. Top with enough remaining cake slices. Brush with 7 tablespoons syrup. Spread remaining chocolate cream over. Top with enough remaining cake slices to cover. Brush 7 tablespoons syrup over. Cover and refrigerate at least 2 hours or overnight.
• Whip 2 cups chilled cream in medium bowl to soft peaks. Spread cream over cake. Garnish with chocolate shavings and candied fruit, if desired.