zuppa inglese
Although Zuppa Inglese translates as "English soup" it has nothing to do with soup at all. Zuppa Inglese is a delicious dessert made with savoiardi biscuits, liqueur, custard and/or blancmange.
I make Zuppa Inglese on festive occasions only, as it is quite rich. It needs to be made the day before it is required as it needs to set properly before serving. It must have a firm consistency but at the same time be moist.
The quantities below will make enough Zuppa Inglese to feed six people.
If you cannot finish it all on the one sitting, it will keep quite well in the fridge for the next day.
Serves: 6
Ingredients:
1 packet of savoiardi biscuits
1 pint of custard
1 pint of strawberry blancmange (Use blancmange powder from the supermarkets)
1 pint of strawberry blancmange (Use blancmange powder from the supermarkets)
2 cups of liqueur (Use mixture of white wine, whisky, martini, sherry or whatever your personal preference happens to be)
Method:
1. Make up custard as per manufacturer's instructions:
2. Add sugar (2 tablespoons) to milk.
3. Add custard mix.
4. Stir custard.
5. Make up strawberry blancmange as per manufacturer's instructions:
6. Stir the strawberry blancmange.
7. Pour the liqueur mix into a medium sized dish.
8. Allow both custard and blancmange to cool before using.
9. Spoon a layer of the strawberry blancmange onto the base of the dish.
10. Spread the strawberry blancmange over the base of the dish.
11. Quickly dip one side of the savoiardi biscuits in the liqueur.
12. Then, quickly dip the other side of the savoiardi biscuits in the liqueur.
13. Layer the soaked savoiardi biscuits on top of the strawberry blancmange.
14. Finished first biscuit layer.
15. Cover with a layer of custard.
16. Finished custard layer.
17. Start the next savoiardi biscuit layer of the zuppa inglese.
18. Finished second biscuit layer.
19. Spoon over the strawberry blancmange.
20. Finished second layer of zuppa inglese.
21. Start third biscuit layer.
22. Cover the third biscuit layer with custard.
23. Start the fourth layer of savoiardi biscuits.
24. Spoon strawberry blancmange over the fourth biscuit layer.
25. Start the fifth biscuit layer.
26. Cover final biscuit layer with custard layer.
27. Decorate top biscuits with drops of strawberry blancmange.
28. Place finished Zuppa Inglese overnight in the fridge or a cool room for it to set.
29. The finished zuppa inglese should be firm but moist.
30. When the zuppa inglese has set, you can slice it and serve.
Tip:
You do not have to stick to the flavours that I have outlined. You can use whichever flavoured blancmange or custard you prefer for this Zuppa Inglese recipe.
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