There English soup is a very famous spoon dessert of the home tradition. A simple and very tasty recipe for a dessert with one soft base soaked in Alchermes e custard yellow and cocoa. We present it in an elegant cup, enriched with tufts of meringue.
Ingrediants
- 2 discs of sponge cake
- Alchermes
- 500 ml of milk
- 120 g of granulated sugar
- 4 yolks
- 40 g of corn starch
for a 20 x 10 cm bowl:
for the custard
- 1/2 vanilla bean
- the zest of 1/2 lemon
- 25 g of unsweetened cocoa
- 100 g of egg whites
- 200 g of granulated sugar
- 30 ml of water
for the Italian meringue
There English soup is a classic spoon dessert of home confectionery. A dessert to taste cold and characteristic-looking: layers of a soft base, soaked inAlchermes which gives the classic vermilion color, alternating with custard classical and al chocolate.
The origins of this sweet yes lose over time, Pellegrino Artusi already spoke of it in his well-known compendium “Science in the kitchen and the art of eating well” as a traditional dessert. Widespread in Emilia Romagna, the English soup in reality it is prepared a little everywhere with variations that mainly concern the use of finger biscuits or Genoese pasta for the base.
This is our version, made with sponge cake and a flamed Italian meringue topping. For a English soup also suitable for children you can replace Alchermes with a syrup prepared by restricting on the heat of the Orange juice with a little water and sugar.
For a quick rundown of traditional sweets, browse this gallery: 22 traditional desserts to make at home for Sunday lunch.
OTHER DELICIOUS RECIPES: Créme caramel, Tiramisu, Vanilla pudding, Chocolate pudding
How to prepare: Zuppa Inglese
- Execution
- average
- Preparation time
- 20 min
- Cooking time
-
20 min
- Resting place
- fridge
- Rest time
-
60 min
- Portions
-
4 – 6
How to prepare: Zuppa Inglese
Start preparing the trifle from the custard. In a saucepan, mix the egg yolks with the sugar using a whisk. Then add the sifted corn starch and mix.
Heat the milk, bringing it to the limit of boiling, together with the vanilla seeds and the grated rind of the lemon. Pour it slowly and constantly stirring over the egg and sugar mixture. Place on the heat and continue to stir, simmer for 3-4 minutes, making sure that the temperature never exceeds 82 ° C. When cooked, transfer it to two bowls.
To one of the two half portions of cream add the sifted unsweetened cocoa powder. Stir until perfectly combined. Cover both bowls with cling film and bring to room temperature. Shape the first disc of sponge cake with a small knife so as to bring it to the diameter of the chosen bowl. Brush it with plenty of alchermes.
Now compose the cup as follows: place a disc of sponge cake soaked in nelalchermes at the base. Cover with the cocoa cream and level.
Overlap the second disc of sponge cake, also brushed with alchermes and then distribute the custard. Place in the refrigerator for at least an hour. When ready to serve, prepare the Italian meringue. In a saucepan, combine the sugar and water, stirring occasionally to make it melt.
When the syrup reaches a temperature of 110 °, start whipping the egg whites in a planetary mixer or with an electric whisk. When the syrup has reached a temperature of 121 °, pour it slowly over the egg whites, continuing to whisk until completely cooled. You will need to get a shiny and white meringue. Transfer to a pastry bag with a 13 mm smooth nozzle and form tufts directly on the custard until the entire surface is covered. Brown with a torch and serve the trifle immediately.
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