Traditional Zuppa Inglese Recipe

MAKE ITALIAN PASTRY CREAM (CREMA PASTICCERA)

1. In a saucepan mix the egg yolks with the sugar, using a wooden spoon. Then add the sifted flour, a little bit at a time. Keep stirring for about 5 minutes, until the mixture is blended. Then set aside.
2. Heat the milk and bring it almost to a boil. Then remove it from the heat and start pouring slowly into the mixture of sugar, eggs and flour. It's important to mix constantly. Put on low heat and cook, always stirring, for another 3-4 minutes.
3. When the pastry cream is well thickened, pour it immediately into a cold container. Italian Crema pasticcera is ready!

MAKE CHOCOLATE PASTRY CREAM (CREMA PASTICCERA AL CIOCCOLATO)

1. Set aside about ⅓ of pastry cream in another cup. Then add the unsweetened cocoa powder and mix well. The chocolate cream for our Italian Trifle is ready! Cover the two creams with cling film and let them cool in the fridge for at least 1 hour.

ASSEMBLE THE INGREDIENTS AND MAKE THE ZUPPA INGLESE

1. Now that you have all the ingredients/preparations, it's time to prepare the layers of your Zuppa Inglese. If necessary, cut the ladyfingers to size (depending on the container you have chosen), before soaking them in the Alchermes. You can use individual glass, a trifle bowl or a baking dish, if you want to serve it family style.
2. Pour the Alchermes into a bowl. If you don't have this Italian liqueur, replace it with Brandy mixed with some Pomegranate syrup. Dip quickly the ladyfingers on both sides. Don't moisten the ladyfingers too much. Dip them only for about 1 or 2 seconds per side.
3. Place the soaked Savoiardi ladyfingers on the bottom of a glass pan or a trifle bowl. If you want to use a single portion glass, in this case, cut the Savoiardi to size.
4. Cover with Pastry Cream. Now add another layer of liqueur-soaked ladyfingers.
5. Add a layer of chocolate cream.
6. Then make another layer of soaked ladyfingers. Finally, cover the last layer with Pastry Cream. Traditional Zuppa Inglese is ready!
7. Put it in the fridge to cool for at least 2 hours before serving. The next day it tastes even better, because Savoiardi will be softer and completely soaked.