Zuppa Inglese

Zuppa Inglese

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Zuppa Inglese

INGREDIENTS

Custard

3 Cups Milk

1 Cup Heavy Cream

½ Cup Sugar

6 Large Egg Yolks

½ Cup Unbleached Flour

2 Teaspoons Vanilla Extract

One 12 Ounce Butter Pound Cake – Cut Into Thin Slices

½ Cup Marsala Wine

2/3 Cup Sour Cherry Preserves

Whipped Cream

1 Cup Very Cold Heavy Cream

2 Teaspoons Confectioners’ Sugar

1 Teaspoon Vanilla Extract

Fresh Berries or Shaved Chocolate For Garnish

In a large heavy saucepan, bring 2 cups of the milk, the cream and sugar to a simmer over medium heat.  Stir to dissolve the sugar.  Remove from heat.  In a large heatproof bowl, whisk the egg yolks and the remaining 1 cup milk until blended.  Place the flour in a fine-mesh strainer, shake it over the egg yolks and whisk until smooth.  Beat in the hot liquid a little at a time. 

When all of the milk has been added pour the mixture into a saucepan and return it to the heat.  Cook over medium heat, stirring constantly with a wooden spoon, until the mixture begins to boil.  Reduce the heat and cook 30 seconds more.  Remove the pan from the heat and stir in the vanilla.  Use the custard immediately or transfer to a bowl.  Cover with plastic wrap, pressing the plastic against the surface of the cream and refrigerate.  The custard can be refrigerated up to 24 hours. 

Place a mixing bowl and beaters in the refrigerator to chill.  In a large serving bowl, make a layer of about one-third of the cake slices.  Sprinkle the slices with some of the Marsala.  Spread with half of the cherry preserves, and custard.  Top with the remaining cake slices.  In the chilled bowl, with the chilled beaters, whip the cream with the sugar and vanilla until soft peaks form.  Spread the cream on top of the cake.  Cover and refrigerate several hours or overnight. 

Just before serving, garnish with fresh berries or shaved chocolate.  Serves 10 to 12

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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