Zuppa inglese
Instructions
Prepare the pan of Spain and Italian meringue by following the instructions in the corresponding recipes.
Beat the egg yolks in a saucepan with the sugar, add sifted flour slowly, then diluted with warm milk.
Flavored the mixture with the lemon zest and vanilla and let it cook over a moderate heat, stirring constantly, for about 10 minutes, so that it thickens.
When finished remove the custard from the heat and let it cool.
Cut the sponge Spain into thick slices about an inch.
Spread a thin layer of cream on the bottom of a baking dish, cover with half the sliced bread of Spain and soak them with half a glass of rum.
Formed on a regular layer of cream, using half that remained, and cover with the remaining bread of Spain, which inzupperete with half a glass of alkermes.
Lie above the rest of the cream and stir well with a spatula or the blade of a knife.
Place the Italian meringue in a pocket of fabric with round and smooth opening and spread it on the surface of the sweet, forming a lattice decoration.
Passed the trifle in the oven already warm (200 degrees) for 7-8 minutes.
After the cake baked, let it cool and serve.
Ingredients and dosing for 8 persons
- 1 spain loaf approximately 500 g
- 160 g of sugar
- 60 g of flour
- 6 egg yolks
- 100 cl of milk
- 1/2 cup of rum
- 1/2 cup of alkermes
- 1 sachet of vanilla
- 1 lemon
- 200 g of italian meringue