English Soup Zuppa Inglese Recipes

Steps:

• Arrange half the ladyfingers in the bottom of an 8-inch square serving dish. Drizzle with half the wine. Spread 1 1/2 cups pastry cream on top. Drizzle 1/2 cup chocolate sauce over cream. Repeat, adding another layer each of ladyfingers, wine, pastry cream, and chocolate sauce. Refrigerate, covered, 1 to 4 hours.

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch cake pans; set aside. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
• In the heatproof bowl of an electric mixer, combine egg yolks and 1 cup sugar. Place over saucepan of simmering water. Whisk constantly until sugar is dissolved and egg yolks are warm to the touch, 3 to 4 minutes. Test by rubbing between your fingers; egg yolks should feel smooth.
• Transfer bowl to the electric mixer fitted with the whisk attachment. Add vanilla and salt. Beat on medium speed until pale and thick, 3 to 5 minutes. Transfer to a large clean bowl. Wash mixer bowl and whisk attachment, and dry well.
• In the clean bowl of the electric mixer fitted with the whisk attachment, combine the egg whites and the remaining 1/2 cup sugar. Beat on high, until stiff glossy peaks form, about 3 minutes.
• Using a rubber spatula, fold one-third of the beaten egg whites into the egg-yolk mixture. Gently, but thoroughly, fold in remaining egg whites. Gently fold in flour, then butter, mixing until just combined.
• Divide batter evenly between prepared cake pans. Bake, rotating cakes halfway through, until a cake tester inserted in the center comes out clean, about 30 minutes. Invert onto wire racks, and let stand until completely cool.
• Trim cakes' tops. Cut each cake in half horizontally, creating 4 layers. Place one layer on a 9-inch cake round. Brush with simple syrup. Spread with half of the pastry cream. Top with second layer. Brush with simple syrup. Top with a 1/4-inch-thick layer of whipped cream, about 1 cup. Top with third cake layer. Brush with simple syrup. Spread with remaining pastry cream. Top with final cake layer. Brush with simple syrup. Coat entire cake with an even layer of whipped cream. Use remaining whipped cream to decorate, as desired.

Steps:

• Make Cremes and chill.
• Vanilla Creme - Combine sugar, cornstarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk. Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minute
• Pour into top of double boiler and place over simmering water. Cover and cook about 12 min, stirring 3 or 4 times. Vigorously stir about 3 Tbsp hot mixture into the eggs. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minute Stir slowly so mixture cooks evenly. Remove from heat and cool. Stir in vanilla extract and chill.
• Chocolate Creme - Add unsweetened chocolate to 1 1/2 cups of milk and scald. Combine sugar, cornstarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk. Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minutes.
• Pour into top of double boiler and place over simmering water. Cover and cook about 12 min, stirring 3 or 4 times. Vigorously stir about 3 Tbsp hot mixture into eggs. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minute Stir slowly so mixture cooks evenly. Remove from heat and cool. Stir in vanilla extract. Chill.
• Whipped Creme - Beat whipping cream, 1 cup at a time, in a chilled 1-quart bowl using chilled beaters. Beat until cream stands in peaks. Put whipped cream into a large chilled bowl. Fold or beat confectioner's sugar and vanilla extract into whipped cream until blended.
• Sponge Cake - Combine egg yolks, 1/2 cup sugar, lemon juice, lemon peel, and vanilla extract. Beat 3 - 4 minutes with an electric mixer on medium-high speed; set aside. Add salt to egg white and beat until frothy. Gradually add 1/2 cup sugar, beating constantly until stiff peaks are formed. Gently fold egg yolk mixture into beaten egg whites. Sift flour over the egg mixture, 1/4 cup at a time, gently folding until just blended after each addition.
• Pour batter into three 11 x 7 x 1 1/2 inch baking pans. Bake at 325F for 30 to 35 minutes, or until cake springs back when lightly touched or when a cake tester inserted comes out clean. Invert and leave cake in pan until completely cooled.
• Assemble - Place one layer of the cake on serving dish and sprinkle with the Italian Brandy. Spread half the vanilla creme. Place the second layer of cake crust side down and sprinkle with Lemoncello. Spread half the chocolate creme. Place the third layer of cake crust side down and sprinkle with Rum. Cover the top of the cake with the remaining vanilla creme. Cover the sides of the cake with the remaining chocolate creme. Decorate the top and bottom edges with the whipped creme using a pastry bag and tip. Sprinkle the top of the cake with grated unsweetened chocolate. Store dessert in the refrigerator until ready to serve.

Steps:

• In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
• In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
• Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
• In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.

Steps:

• For Pastry Creams:
• Bring milk and 1/2 cup plus 3 tablespoons sugar to boil in heavy large saucepan, stirring to dissolve sugar. Remove from heat. Whisk yolks with remaining 1/2 cup plus 3 tablespoons sugar in large bowl to blend. Sift flour into yolk mixture and whisk to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan and whisk over medium heat until custard boils and thickens, about 2 minutes. Divide custard between 2 medium bowls. Add chocolate and cinnamon to custard in 1 bowl and stir until chocolate melts. Add vanilla and orange peel to custard in second bowl and stir to blend. Press plastic wrap onto surface of each custard and chill until cold, at least 4 hours.
• For Syrup:
• Stir 1 cup plus 2 tablespoons water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Cool. Mix in rum.
• Cut sponge cake vertically into 3/8-inch-thick slices. Arrange enough cake slices on bottom of 16-cup glass bowl to cover in single layer. Brush 6 tablespoons syrup over. Spread half of orange cream over cake. Top with another layer of cake slices. Brush with 7 tablespoons syrup. Spread remaining chocolate cream over. Top with another layer of cake slices. Brush with 7 tablespoons syrup. Spread remaining orange cream over. Top with enough remaining cake slices. Brush with 7 tablespoons syrup. Spread remaining chocolate cream over. Top with enough remaining cake slices to cover. Brush 7 tablespoons syrup over. Cover and refrigerate at least 2 hours or overnight.
• Whip 2 cups chilled cream in medium bowl to soft peaks. Spread cream over cake. Garnish with chocolate shavings and candied fruit, if desired.