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Italian Trifle - Zuppa Inglese

Italian Trifle - Zuppa Inglese is a volume 5-01 jan. 2002 recipe made with Milk Grated Zest Of Half A Lemon, Egg Yolks, Flour, Rum Or Brandy, and Butter. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 4
• 1/3 cup
• 1/2 cup
• 1 tbsp
• 2 tbsp
• 1/3 cup
• 1/3 cup

Method (preview)

1. 1

   Heat the milk with the lemon zest in a small saucepan. Remove from the heat as soon as small bubbles form on the surface.

2. 2

   Beat the egg yolks with a wire whisk.

3. 3

   Gradually incorporate the sugar and continue beating until pale yellow.

4. 4

   Beat in the flour.

5. 5

   Stir in the milk very gradually, pouring it in through a strainer to remove the lemon.

6. 6

   When all the milk has been added, pour the mixture into a heavy saucepan.

7. 7

   Bring to the boil stirring constantly with a whisk.

8. 8

   Simmer for 5 to 6 minutes, stirring constantly.

9. 9

   Remove from the heat and stir in the rum or brandy.

10. 10

    Beat in the butter.

11. 11

    Allow to cool to room temperature, stirring to prevent a skin from forming.

12. 12

    Brush the biscuits or cake slices with the Alchermes liqueur or cherry brandy on one side and with the Strega liqueur on the other.

13. 13

    Spread a thin layer of the custard over the bottom of a serving dish.

14. 14

    Line the dish with a layer of biscuits or cake slices.

15. 15

    Cover with some of the custard.

16. 16

    Add another layer of biscuits which have been brushed with liqueur.

17. 17

    Heat the jam in a small saucepan with 30 mL / 2 tablespoons of water.

18. 18

    When it is hot, pour or brush it evenly over the biscuits.

19. 19

    Continue with layers of custard and liqueur-brushed biscuits until the ingredients have been used up.

20. 20

    End with custard.

21. 21

    Cover with plastic wrap or foil and refrigerate for at least 2 to 3 hours.

22. 22

    To serve, decorate the top of the pudding with whipped cream and garnish with chopped nuts.

23. 23

    ISBN 1 85967 013 X

24. 24

    MC format by Hallie. Untried.

25. 25

    Contributed to the FareShare Gazette by Hallie; 8 January, 2002. www.fareshare.net