Name: Zuppa inglese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cup milk; 1 teaspoon vanilla essence; 4 egg yolks; 1/3 cup caster sugar; 2 tablespoon cornflour; 1 packet italian sponge finger (savoiardi); 1/3 cup clear alcohol such as kirsch or grappa; 2 cup raspberries (fresh or frozen); 1/2 cup cream, whipped

Ingredients

2 cup milk

1 teaspoon vanilla essence

4 egg yolks

1/3 cup caster sugar

2 tablespoon cornflour

1 packet italian sponge finger (savoiardi)

1/3 cup clear alcohol such as kirsch or grappa

2 cup raspberries (fresh or frozen)

1/2 cup cream, whipped

Method

1.Heat the milk and vanilla in a saucepan. Place the egg yolks and sugar in a bowl and whisk until pale and fluffy. Whisk in the cornflour to combine.

2.Pour the hot milk on to the egg mixture and whisk to combine. Pour this mixture back into the saucepan and place over a medium heat.

3.Bring slowly to the boil, stirring continuously until the mixture thickens (this may take up to 10 minutes). Pour the cooked custard into a bowl and then cover the surface with plastic wrap to prevent a skin forming. Refrigerate for 1 hour until cold.

4.To serve, place a few sponge fingers on each serving plate and drizzle with a little alcohol. Scatter with raspberries, then pour the custard over the fruit. Serve a little whipped cream on the side.

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Ingredients

Method

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