Zuppa Inglese

AT A GLANCE

  • Serves 4 people

  • To serve: roasted flaked almonds and slivered pistachios
  • To serve: fresh raspberries (optional)
  •  
  • Sponge
  • 5 eggs, separated
  • 185 gm caster sugar
  • 90 gm plain flour
  • Juice of half a lemon
  •  
  • Crema pasticceria
  • 375 ml (1½ cups) milk
  • 1 vanilla bean, split and seeds scraped
  • 5 egg yolks
  • 90 gm caster sugar
  • 35 gm plain flour
  • 250 gm mascarpone
  •  
  • Raspberry jelly
  • 200 gm frozen raspberries
  • 55 gm (¼ cup) caster sugar
  • sheets of gelatine (titanium strength), soaked in cold water
  • sheets of gelatine (gold strength), soaked in cold water
  • 300 ml moscato
  •  
  • Rhubarb compote
  • 1 bunch of rhubarb, thinly sliced
  • 200 ml Chianti
  • 50 gm caster sugar
  • 30 ml grappa
01   To make sponge, preheat oven to 160C. Using an electric mixer, whisk eggwhites until soft peaks form. With motor running, add half the sugar, whisking until firm and glossy (3-4 minutes). In a separate bowl, whisk egg yolks, flour, lemon juice and remaining sugar until pale (4-5 minutes). Fold through half the eggwhite mixture to lighten, then fold through remaining eggwhite mixture and spread onto a baking paper-lined 20cm x 30cm baking tray. Bake until a skewer withdraws moist but not sticky (35-40 minutes), then cool sponge.
02   For crema pasticceria, combine milk and vanilla bean in a saucepan and bring just to the simmer (do not boil). In a bowl, whisk together egg yolks, sugar and flour until thick and pale. Pour over half the milk, whisking continuously, then add this mixture back to milk on the stove. Whisk over low heat until thickened (3-4 minutes). Cool completely then whisk in mascarpone until smooth.
03   For raspberry jelly, combine raspberries, sugar and 1 cup of water in a saucepan and bring to the boil. Boil for 2 minutes then strain through a fine sieve. Squeeze excess water from gelatine, add to raspberry mix, stirring to dissolve. Cool completely, then add moscato, pour into a 15cm x 20cm container (jelly should be 2cm deep) and refrigerate until firm (1-2 hours).
04   For rhubarb compote, combine all ingredients except grappa in a heavy-based saucepan. Add 100ml water and cover with greaseproof paper. Bring to the boil over medium-high heat, then turn off immediately. Stand until cool, then strain, reserving liquid. Add grappa to rhubarb liquid and set aside.
05   To assemble trifle, you’ll need two 1 litre-capacity serving bowls (20cm diameter across the top and 10cm deep). Cut sponge to snugly fit bases of bowls, then soak base in rhubarb liquid, being careful not to let sponge fall apart. Top each with a 2cm-thick layer of crema pasticceria, then enough rhubarb to cover completely. Using your fingers, break up jelly into pieces and place over rhubarb. Tear up remaining sponge scraps, soak in rhubarb liquid and scatter over jelly. Finish with another layer of crema pasticceria, smoothing tops and refrigerate for at least 3 hours. To serve, scatter trifles with roasted almond flakes, slivered pistachios and fresh raspberries.
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