Tuscan Zuppa Inglese Dessert

Zuppa Inglese , is an Italian dessert  with a variety of composition it should not come as a surprise that many regions of Italy claim to be its progenitor. The so-called classic Zuppa Inglese includes layers of Pan di Spagna or lady finger, soaked in Alkermes liqueur and alternated layers of simple custard (crema pasticciera). 

According to an unproven tradition, it was created in Ferrara, a town near Bologna, during the 16th century, at the Court of the Lords of Este. 

 According to a Tuscan gastronome, zuppa inglese instead was born in the hills surrounding Florence, “invented” by a maid working for an English family. It was a way to recycle the left over biscuits used for tea or Port. 

These variations were rather common and, in fact, in Italy there are  different versions of the sweet. In theory every cook can invent a variation In Naples they substitute the custard with ricotta cheese 

ZUPPA INGLESE

Approx. 120g sponge (lady) fingers

1 glass alkermes (or kasis or red kirsch)

6 egg yolks

6 spoonfuls of sugar

5 spoonfuls of flour

1 spoonful of potato starch

1l of milk

1 vanilla bean

100 gr. bitter cooking chocolate

Boil the milk, flavoured with the vanilla.

Beat the egg yolks to a froth with the sugar. Add the flour and the starch.  

Then add the boiled milk, taking the vanilla bean out. 

Let the mixture thicken over a low heat, mixing continuously, until you have a cream. 

Melt the chocolate in a double boiler.

Divide the cream into two bowls. Add the melted cooking chocolate to half of the cream.

 Leave the creams to cool. 

Pour a glass of alkermes in a  bowl and add a glass of water. 

Place a layer of sponge fingers soaked in alkermes in a glass bowl and cover with a layer of the yellow cream. 

Place another layer of sponge fingers soaked in alkermes on top and cover with the chocolate cream. Decorate as you please. Place the dessert in the refrigerator, in the least cold part.

Tiramisù with Berries

Tiramisù is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you. It is one of the most popular Italian desserts. The classic Tiramisù is made of  savoiardi (otherwise known as lady finger biscuits or cookies) dipped in espresso or strong coffee, layered with a whipped mixture of egg yolks, mascarpone, and sugar,  rhum and topped with cocoa.

Today we want to offer you a new version  with berries for a very decadent dessert. 

Tiramisù Podere Le Rose

• 4 eggs
• 500g mascarpone cheese
• 4 spoonfuls of sugar
• 1 small glass alkermes
• 400g  fruit in syrup
• 1 spoonful of rum (or brandy)
• 300g Sponge(Lady) Fingers

Beat the egg yolks with the sugar; when they are frothy add the mascarpone, mixin thoroughly. 

Add 300g of the chopped  fruit and flavour with 2 spoonfuls of brandy (or rum).  Whisk the egg whites until they are stiff and  dense and then add them to the creamy mixture, folding. 

Pour  the alkermes  in a bowl and  dilute it with a few spoonfuls of water. Soak one sponge finger at a time in the alkermes and then place on the bottom of a pyrex dish.

Form the first layer of biscuits, cover with half of the creamy mixture prepared, carefully levelling out the surface. 

Then cover with  other  biscuits  soaked  in alkermes  and  complete  with another layer of the creamy mixture and the fruit. 

Place  the dessert in the  fridge for at least two hours before serving