Osteria dei Battibecchi
Ingredients and quantities

Quantities for 4 people:

  • 4 egg yolks
  • 4tbsp sugar
  • 2tbsp superfine flour
  • alkermes liqueur
  • 150g Savoiardi biscuits or sponge fingers
  • 50g bitter cocoa powder
  • 50g sugar
  • lemon zest
  • 1l milk (approx)
  • milk for the cocoa cream

Zuppa inglese

Type of recipe: Desserts


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Preparation method:

Prepare the cream by mixing together the egg yolks, sugar and flour and then gradually adding the milk and a little lemon zest. Pour into a pan and place on a low heat. Bring the mixture to the boil, continuing to stir slowly. When it begins to boil, remove from the heat and remove the lemon zest.
To make the cocoa cream, mix together the sugar and cocoa and add a few drops of milk. Add to half the cream mixture, prepared as above. Put the cocoa cream in a pan over a low heat and bring to the boil, continuing to stir slowly.
Soak the Savoiardi biscuits in the alkermes liqueur. Line a dish with a layer of biscuits and cover with the custard cream. Then make a second layer of biscuits and cover with the chocolate cream. Allow to cool, then chill in the fridge. 



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