Zuppa Inglese (Italian Trifle)

Make the pastry cream

1. Heat the milk and vanilla until hot but not boiling then turn off the heat.
2. Meanwhile, add the egg yolks to a large bowl (big enough to hold all the milk) and add the sugar, mix until combined. Add the cornstarch and mix together until smooth.
3. Whilst constantly whisking, gradually add the milk to the egg yolk mixture until all combined. Transfer everything back to the pot and turn on a low heat.
4. Stir the milk and egg mixture until thickened, it should be thick enough to coat the back of the wooden spoon without dripping.
5. Transfer just over half of the pastry cream (about 3 cups/690g) to a bowl keeping the remaining in the pot. With the heat off add the chopped chocolate to the pot and stir until melted and completely combined with the remaining pastry cream.
6. Transfer the chocolate pastry cream to a separate bowl. Cover both bowls with plastic wrap (cling film) ensuring that it’s directly on top of the pastry cream to stop a skin from forming, allow to cool completely.

Assemble the Zuppa Inglese

1. Add the Alchermes liqueur and water to a wide container or bowl. Dip the Savoiardi one at a time for a second on each side into the liquid then arrange on the base or your trifle dish or serving bowl (you can break some of the Savoiardi to fit the edges if needed).
2. Once you have a layer of biscuits, add half of the chocolate pastry cream and spread it all over in an even layer. Top with a second layer of Savoiardi dipped in liqueur then top with half of the plain vanilla pastry cream. Repeat this another twice so you have 4 layers of pastry cream 4 layers of Savoiardi making sure the top layer is vanilla pastry cream.
3. Let it chill in the fridge for a couple of hours then dust with cocoa powder before serving.