ZUPPA INGLESE DELLA NONNA
This delicious light dessert is very similar to tiramisù but it is based on lighter ingredients. Grandama prepared this often after heavy meals, we always enjoyed it as my children too. Sometimes she prepared this with alkermes, but usually she preferred the coffee version. This is her original recipe.
Provided by Artandkitchen
Categories Dessert
Time 26m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a pot wish together very well egg yolks, sugar and corn flour until light.
- Add lemon zest and vanilla. Mix well.
- Add boiling milk.
- Now heat, stirring, until it barely reaches a boil, and cook for 30 seconds, stirring gently. Remove the pot from the fire. Don't overheat this in order to prevent sticking on the bottom of the pot (I make this step in the microwave stopping several times to stir the cream).
- Set aside until cold or slightly lukewarm.
- Now prepare the Syrup mixing well in a flat bowl all the ingredients until sugar melts.
- In a nice bowl (big enoght for everything) spread 1 third of the cream.
- Turn the savoiardi in the Syup.
- Tranfer on the firs layer of cream. If you use the sponge cake; lay the half of the cake on the cream and spoon over this the half of the syrup.
- Cover gently with second third of the cream.
- Repat the step with the savoiardi (or sponge cake) and spoon the rest of the syrup over these.
- Cover with the remaing cream.
- Top with the siewed cocoa powder.
- Refrigerate at least 5 hours and enjoy.
- Note 1: If you don't want to use alcohol, you could use some sweet syrup as grenadine. Or a mixture of water, sugar and some drops almond flavor.
- Note 2: What is alkermes? Read http://lpoli.50webs.com/htm%20texts/Alkermes.htm.
- Note 3: What is maraschino? Read http://en.wikipedia.org/wiki/Maraschino.
- Note 4: What is nocino? Read http://en.wikipedia.org/wiki/Nocino.
ZUPPA INGLESE
This Zuppa Inglese recipe is an Italian cream rum cake that requires no baking. It is sooo rich and delicious...My Mom made it for special occasions. For a slightly different taste use almond sponge cookies and almond flavoring in place of the rum.
Provided by donnamaria
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
- In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
- Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
- In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.
Nutrition Facts : Calories 309 calories, Carbohydrate 33 g, Cholesterol 85.3 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 9.9 g, Sodium 280.3 mg, Sugar 12.7 g
ZUPPA INGLESE CAKE
This classic Italian cake, similar to the British trifle, was made by Martha Stewart Living prep kitchen manager John Barricelli for Martha's mother's birthday.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch cake pans; set aside. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
- In the heatproof bowl of an electric mixer, combine egg yolks and 1 cup sugar. Place over saucepan of simmering water. Whisk constantly until sugar is dissolved and egg yolks are warm to the touch, 3 to 4 minutes. Test by rubbing between your fingers; egg yolks should feel smooth.
- Transfer bowl to the electric mixer fitted with the whisk attachment. Add vanilla and salt. Beat on medium speed until pale and thick, 3 to 5 minutes. Transfer to a large clean bowl. Wash mixer bowl and whisk attachment, and dry well.
- In the clean bowl of the electric mixer fitted with the whisk attachment, combine the egg whites and the remaining 1/2 cup sugar. Beat on high, until stiff glossy peaks form, about 3 minutes.
- Using a rubber spatula, fold one-third of the beaten egg whites into the egg-yolk mixture. Gently, but thoroughly, fold in remaining egg whites. Gently fold in flour, then butter, mixing until just combined.
- Divide batter evenly between prepared cake pans. Bake, rotating cakes halfway through, until a cake tester inserted in the center comes out clean, about 30 minutes. Invert onto wire racks, and let stand until completely cool.
- Trim cakes' tops. Cut each cake in half horizontally, creating 4 layers. Place one layer on a 9-inch cake round. Brush with simple syrup. Spread with half of the pastry cream. Top with second layer. Brush with simple syrup. Top with a 1/4-inch-thick layer of whipped cream, about 1 cup. Top with third cake layer. Brush with simple syrup. Spread with remaining pastry cream. Top with final cake layer. Brush with simple syrup. Coat entire cake with an even layer of whipped cream. Use remaining whipped cream to decorate, as desired.
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