Zuppa Inglese (Italian Trifle)

Method9 steps

1. 1

   Step 1: Heat all 1180 ml whole milk with the teaspoon vanilla (1 teaspoon) until hot without boiling, then turn off the heat.

   Uses 1180 ml whole milk · 1 teaspoon vanilla extract

2. 2

   Step 2: Meanwhile, put all 10 egg yolks in a bowl large enough to hold the milk. Mix with all 140 g sugar, then add the 60 g cornstarch and mix until smooth.

   Uses 10 egg yolks · 140 g sugar · 60 g cornstarch

3. 3

   Step 3: Whisk constantly while gradually adding all the hot vanilla milk from step 1 to the yolk mixture from step 2. Return the combined mixture to the saucepan over low heat.

   Uses Hot vanilla milk · Smooth yolk, sugar and cornstarch mixture

4. 4

   Step 4: Stir the prepared milk-and-yolk mixture over low heat until thick enough to coat the back of a wooden spoon without dripping. Do not stop stirring while it thickens.

   Uses Tempered vanilla custard mixture

5. 5

   Step 5: Turn off the heat. Transfer about 690 g of the cooked vanilla pastry cream to a bowl, keeping the remaining cream in the saucepan. Stir all 150 g chopped dark chocolate into the remaining hot cream until melted and fully combined.

   Uses About 690 g cooked vanilla pastry cream set aside · Remaining pastry cream for chocolate · 150 g dark chocolate, roughly chopped

6. 6

   Step 6: Transfer the chocolate pastry cream to a second bowl. Cover both the vanilla and chocolate creams with cling film touching their surfaces to prevent skins. Let both cool completely before layering.

   Uses Vanilla pastry cream set aside · Chocolate pastry cream

7. 7

   Step 7: Mix all 240 ml Alchermes and 240 ml dipping water in a wide bowl. Dip only enough Savoiardi for the first layer, about 1 second per side, then arrange them across the base of the trifle dish. Break biscuits to fit if needed. Keep the remaining dry biscuits and dipping liquid for the other three layers.

   Uses 240 ml Alchermes liqueur · 240 ml water for the liqueur dipping mixture · Enough Savoiardi for first layer, from 28–30 total

8. 8

   Step 8: Spread half of the cooled chocolate pastry cream over the first biscuit layer. Dip more reserved Savoiardi in the remaining liquid and make a second biscuit layer; spread half of the cooled vanilla cream over it. Repeat that pair once using all the remaining biscuits and creams: a third biscuit layer with the remaining chocolate cream, then a fourth biscuit layer with the remaining vanilla cream. Finish with vanilla cream on top, for four biscuit layers and four cream layers in total.

   Uses First fitted layer of dipped Savoiardi · All cooled chocolate cream, used in two equal half-layers · All cooled vanilla cream, used in two equal half-layers · Remaining Savoiardi for three more layers · Remaining Alchermes-water dipping liquid

9. 9

   Step 9: Chill the assembled trifle in the refrigerator for about 2 hours. Dust with cocoa powder just before serving in 10 portions.

   Chill assembled Italian trifle · 120 minUses Four-layer assembled Zuppa Inglese · Cocoa powder for dusting before serving, as needed