Italian Brunch Sweet: Zuppa Inglese Vegetarian

Allergens

Egg, Dairy, Wheat

Ingredients

• 10 large egg yolks 1/2 cup granulated sugar 4 cups whole milk 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 6 tablespoons all
• purpose flour 1/2 cup heavy cream 1 1/2 cups strong espresso, cooled 1/4 cup dark rum (optional) 1 pound sponge cake (store
• bought or homemade)

Instructions

1. In a medium bowl, whisk together egg yolks and granulated sugar until well combined. Set aside.
2. In a saucepan over medium heat, combine milk, vanilla extract, cinnamon, and nutmeg. Stir occasionally until the mixture is hot but not boiling.
3. Gradually pour about 1 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to avoid curdling the eggs. Pour this mixture back into the saucepan with the remaining hot milk, stirring continuously.
4. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5 minutes). Remove from heat and whisk in flour until fully incorporated.
5. Place a fine mesh strainer over a large bowl, and pour the custard through it to remove any lumps. Allow to cool slightly.
6. In another bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the cooled custard.
7. In a separate bowl or measuring cup, combine cooled espresso and dark rum (if using).
8. To assemble the Zuppa Inglese, slice the sponge cake horizontally into 4 even layers. Place the bottom layer on a serving dish. Drizzle with half of the espresso rum mixture. Spread one third of the custard over the soaked cake layer.
9. Repeat this process with the remaining cake layers, espresso rum mixture, and custard, finishing with a layer of custard on top. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
10. To serve, dust lightly with cocoa powder or shave chocolate over the top of the dessert.

Chef’s Insight

The key to a successful Zuppa Inglese is to let it rest in the refrigerator to allow the flavors to fully develop and meld together.

Notes

This dessert is best enjoyed when fully chilled and allowed to rest.