Ristorante L’insonnia
Ingredients and quantities

Quantities for 8 people:

  • 1l milk
  • 10 egg yolks
  • 150g sugar
  • 50g sweet cocoa powder
  • 90g corn starch
  • ½ vanilla pod
  • lady finger biscuits
  • Alkermes liqueur
  • plain chocolate

Zuppa inglese

Type of recipe: Desserts

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Preparation method:

Bring ½ litre milk and the vanilla pod to a boil in a pan. Mix together 5 egg yolks, 100g sugar and 45g corn starch. As soon as the milk begins to boil, pour gently into the egg mixture, continuing to stir. Return all the mixture to the pan and thicken over a low heat, stirring continuously. Remove from the heat and pour into a large container, cover with cling film ensuring it touches the surface of the cream. Allow to cool. Repeat with the remaining milk, egg yolks, sugar and corn starch, this time adding cocoa powder into the egg mixture just before adding the milk. When the two custards have cooled, pour the Alkermes liqueur into a large bowl. Quickly soak the lady finger biscuits in the liqueur and use to line the bottom of a ceramic dish. Pour over a uniform layer of chocolate custard, repeat with a layer of biscuits and end with the vanilla custard. Sprinkle with chopped chocolate.

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