Zuppa Inglese

Ingredients

• For the crema pasticcera
• 750 ml whole milk
• 6 egg yolks
• 150 g caster sugar
• 75 g plain flour
• 1 tsp vanilla, extract or pod, scraped
• For the chocolate custard
• 150 g dark chocolate, 70% cocoa solids, melted
• For the sponge and soaking
• 300 g pan di Spagna or savoiardi, good quality; sliced if using sponge cake
• 150 ml alkermes
• 75 ml rum

Method

1. 1
   Warm the milk with the vanilla over a medium flame until it just steams. In a heavy saucepan, whisk the egg yolks and sugar until pale, then incorporate the flour. Pour the hot milk in a slow stream, whisking constantly. Return the pan to a moderate heat and stir without pause until the custard thickens heavily, pools on the spoon without flowing, and the raw flour taste has cooked out — this is the sign the crema pasticcera is ready.
2. 2
   Remove the custard from the heat. Divide it equally between two bowls. Into one half, stir the melted dark chocolate until fully incorporated and the colour is uniform and deep. Press cling film directly onto the surface of both custards to prevent a skin forming. Allow to cool to room temperature, then refrigerate until needed.
3. 3
   Pour the alkermes into one shallow dish and the rum into a second. Working quickly, dip slices of pan di Spagna or individual savoiardi in the alkermes, turning once — the sponge should be moistened and tinged crimson throughout but not dripping or beginning to dissolve. Repeat for the rum-soaked batch. The sponge must yield slightly to finger pressure but hold its form.
4. 4
   In a large glass bowl (or individual glasses), lay the alkermes-soaked sponge in an even first layer. Spread the yellow crema pasticcera over it in a distinct, level stratum. Add a layer of rum-soaked sponge, then spread the chocolate custard evenly. Repeat for three to four complete layers, finishing with a custard layer on top — yellow or chocolate as preferred. Each boundary between layers must remain visually clear.
5. 5
   Cover the bowl and refrigerate for a minimum of four hours; overnight is the standard of the Emilian tradition. The dessert is ready when the sponge has fully absorbed the surrounding custard and the entire structure is cohesive and cold to the touch — neither warm at the centre nor weeping liquid at the sides.
6. 6
   Serve chilled, spooning directly from the bowl so each portion shows the full cross-section: crimson sponge, golden custard, dark chocolate custard in alternating bands.