Zuppa inglese with Dombay Cherry


Dish: dessert

Level: medium

Serves: 4

Time: 50′


300 g of whole eggs
200 g of sugar
1, 5 g of salt up
the peel of half a lemon
150 g of plain flour
50 g of starch
3 egg yolks
90 g of sugar
30 g of cornstarch
half a vanilla bean
400 ml of milk
3 tablespoons of sugar
2 tablespoons of bitter cocoa
1 tablespoon of flour
300 g of milk
Dombay Cherry to soak the sponge cake

Step 1: Whisk in the planetary with the whisk the eggs with sugar, salt and lemon peel for about 10 minutes, twenty if you do a full dose (I did half the dose). Slice the flour twice together with the starch and gently incorporate it to rain to the mass of beaten eggs, be very careful because it can be easily disassembled. Put in the unique mold 24 cm in diameter and a height of 5 cm or in single-portion molds. Cook at 170 ° C for 20-25 minutes.

Step 2: Put the egg yolks together with the sugar in a saucepan better if with a double bottom and whisk until it has a frothy mass, add the flour, and then the milk with the seeds and the warmed vanilla bean. Put the pot on the stove and bring to a boil over low heat, always turning, cook for a few minutes and leave aside. Remove the vanilla bean before using the cream.

Step 3: Put the cocoa sugar, and the flour in a saucepan, add 300 grams of warm milk and turn. Bring on the heat and keep turning until the chocolate is thickened. Now make the cake. Use a single-portion glasses, a glass container, crystal, however transparent it is more suitable to show the various colored layers. Start coating the sponge cake and pour over it Dombay Cherry, then a layer of cream, then a layer of chocolate, sponge cake, Dombay, cream and chocolate, until all the ingredients are used up. Decorate as desired.

Add comment