Zuppa Inglese

Instructions

1. In a large saucepan, heat 3 1/2 cups of milk over medium heat until it’s hot but not boiling. Keep an eye on it to prevent it from boiling over.
2. In a separate mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and thick. This will take about 3 minutes of vigorous whisking.
3. Gradually add the flour to the egg and sugar mixture, whisking consistently to avoid any lumps.
4. Slowly whisk the hot milk into the egg mixture, a little at a time, to temper the eggs and prevent them from scrambling.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens, about 10 minutes. It should coat the back of a spoon. Be patient; this step is crucial for a smooth custard.
6. Remove from heat and stir in the vanilla extract. Divide the custard mixture in half. Set aside half and mix the cocoa powder into the remaining half until smooth.
7. In a medium bowl, whip the heavy cream with powdered sugar until soft peaks form. This will be used later for the layering.
8. To assemble, begin by dipping slices of sponge cake into the Alchermes, soaking them well but not making them overly soggy.
9. Layer a third of the soaked cake at the bottom of a large serving dish. Spread a layer of vanilla custard over the cake, followed by a layer of chocolate custard.
10. Repeat the layers, using another third of the cake slices, the remaining vanilla custard, and finishing with the chocolate custard.
11. Top the final layer with the whipped cream, spreading it evenly and finish by sprinkling the grated dark chocolate on top.
12. Cover and refrigerate the Zuppa Inglese for at least 2-3 hours before serving. This allows the flavors to meld beautifully. Enjoy chilled.