La Quercia di Rosa
Ingredients and quantities

Quantities for 6 people:

  • 500g milk
  • 30g “00” flour
  • 6 sponge fingers (or similar)
  • 1 vanilla pod
  • Alkermes and Sassolino liqueurs, to soak the sponge fingers
  • 100g plain chocolate
  • 1 whole egg
  • 3 yolks

Zuppa inglese

Type of recipe: Desserts


Click on the photos to enlarge

Preparation method:

Split the vanilla pod, add to the milk and place in a saucepan. Bring the milk to the boil and then remove from the heat. In a separate bowl, combine the sugar, egg and flour. Add the hot milk to the egg mixture and return to the heat. Stir until the mixture begins to thicken. Remove from the heat and set aside to cool. In the meantime, soak the sponge fingers in the liqueurs. Place one sponge finger in each individual bowl. Return the custard cream to the heat, stirring well. When the desired consistency has been reached, pour into the individual bowls, filling them halfway up. Chop the plain chocolate very finely and add to the remaining custard. Stir in well and use to fill the bowls.

The dessert can be served warm, cold or at room temperature.



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