Zuppa inglese (7)
Instructions
In a bowl mix the egg yolks with 3 tablespoons sugar, 50 g of flour and milk.
Put all in a saucepan and simmer for a few minutes.
Cut the sponge in Spain many slices; take a pan and put on the bottom a little cream over it a layer of slices of sponge cake soaked in Spain you have rum diluted with water.
Add half the remaining cream and candied fruit pieces.
Place the remaining slices of sponge cake soaked in kirsch Spain stretched with water and cover with the remaining cream.
Whip the egg whites until foamy and add the rest of the sugar; cover with this sauce and sprinkle the cake with fruit flavoured.
Put in the oven for 40 minutes, leaving the oven door slightly open.
The cake is cooked when the sauce over the cake will be dry.
Remove the cake from the oven and place the trifle in the fridge.
Ingredients and dosing for 6 persons
- 250 g of spain loaf
- 3 eggs
- 300 g of sugar
- 50 g of flour
- 50 cl of milk
- 75 g of candied fruit
- Rum
- Kirsch