Ingrédients pour Zuppa Inglese
- Rum, to taste
- Crème de cacao, to taste
- ½ cup candied fruit
- 3 large egg whites
- ½ cup (100g) granulated sugar
- 4 large egg yolks
- Pastry Flour
- 1 teaspoon vanilla extract
- Fresh Lemon Rind
- ¼ cup (30g) all-purpose flour
- 4 cups (1 liter) whole milk
- 4 tablespoons (50g) unsalted butter
- Baking Chocolate Squares
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Comment préparer Zuppa Inglese
- Preheat oven to 375°F (190°C).
- **Make the Sponge Cake:**
- In a large bowl, whisk together 6 large egg yolks and 1 cup (200g) granulated sugar until pale and lemon-colored.
- Gradually add 1 cup (125g) all-purpose flour, mixing gently until just combined.
- Stir in 1 teaspoon vanilla extract and the zest of 1 lemon.
- In a separate bowl, beat 6 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour batter into a greased and floured 9x13 inch baking pan.
- Bake for 35-40 minutes, or until a golden brown and springs back when lightly touched.
- Let cool completely on a wire rack.
- **Make the Pasticciera Cream:**
- In a medium saucepan, whisk together ½ cup (100g) granulated sugar, 4 large egg yolks, ¼ cup (30g) all-purpose flour, and the zest of ½ lemon.
- In a separate saucepan, heat 4 cups (1 liter) whole milk until just simmering.
- Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened (about 5-7 minutes).
- Remove from heat and stir in 4 tablespoons (50g) unsalted butter.
- Pour into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely.
- **Make the Chocolate Pasticciera Cream:**
- Repeat the pasticciera cream recipe, omitting the lemon zest.
- Stir in 4 ounces (115g) of good quality grated semi-sweet chocolate during the last minute of cooking.
- Cool completely, covering with plastic wrap.
- **Assemble the Zuppa Inglese:**
- Cut the cooled sponge cake into ½-inch slices.
- Brush half of the slices with rum and the other half with crème de cacao.
- Spread a thin layer of pasticciera cream in the bottom of a 10-inch oven-safe dish.
- Layer 2 rows of rum-soaked cake slices over the cream.
- Spread half of the remaining pasticciera cream over the cake.
- Sprinkle with ½ cup candied fruit.
- Layer 2 rows of crème de cacao-soaked cake slices over the candied fruit.
- Spread the remaining pasticciera cream on top.
- **Make the Meringue:**
- In a clean, dry bowl, beat 3 large egg whites until stiff peaks form.
- Gradually add ½ cup (100g) granulated sugar, beating until glossy.
- Spread the meringue over the cake.
- Bake in a preheated oven at 300°F (150°C) for 20 minutes, or until lightly golden.
- Cool completely before serving. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
209g
Fat
19g
Carbs
24g
