- 1 cup (240 ml) whole milk
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 cup (60 ml) dark rum (optional)
- About 24-30 Savoiardi (ladyfingers) biscuits
- 1 cup (240 ml) heavy cream
- 2 tablespoons powdered sugar
- Cocoa powder, for dusting
- Dark chocolate shavings, for garnish (optional)
Instructions:
- Prepare the Custard: In a saucepan, heat the milk over medium heat until it's hot but not boiling. In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and vanilla extract until smooth. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Once it boils, continue to cook for about 1-2 minutes until it reaches a pudding-like consistency. Remove it from heat and let it cool.
- If desired, add dark rum to the custard and mix well. This is optional and can be omitted for a non-alcoholic version.
- Make the Whipped Cream: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Assemble the Zuppa Inglese: Quickly dip each Savoiardi biscuit into the cooled custard and layer them in a serving dish. Add a layer of the custard mixture on top, followed by a layer of whipped cream.
- Repeat Layers: Layering with soaked biscuits, custard, and whipped cream until you've used all the ingredients. Finish with a layer of whipped cream on top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for the flavours to meld.
- Serve: Before serving, dust the top of the Zuppa Inglese with cocoa powder and garnish with dark chocolate shavings if desired.
