Delhi Rd Kitchen

Zuppa Inglese

Ingredients

Custard Base
170g icing sugar

30g plain flour

4 egg yolks

1 tbsp vanilla essence

700ml milk

150ml carton whipping cream

Cooking Steps

Step 1- Make the Custard
Sift the icing sugar and flour into a large bowl. Make a well in the centre, add the eggs yolks and vanilla essence and stir until well combined.

In a saucepan, heat milk and whipping cream together until they just reach boiling point.

Whisk the warm milk mixture into the egg mixture until smooth, then return the entire mixture to the saucepan. Cook over a medium heat, stirring constantly for 5-6 mins, until it thickens enough to coat the back of a spoon.forms a thin coating consistency.

Remove from the heat.  Pour half f this vanilla custard into a separate bowl and set aside.  To the remainingcustard leftin the saucepan, add the chopped plain chocolate.  Stir gently until all the chocolate is completely melted and smooth, then set aside.  Meanwhile thinly slice the madeira cake lengthways.

Step 2 - Assemble the Layers
To build the dessert, use a glass serving dish to sho off the beautiful contrast of the dark chocolate and pale vanilla layers.

The first Layer - Chocolate
Spoon half of the chocolate custard in the bottom of a glass dish. Dust with 1 level tsp cocoa powder then cover with one third of the sliced Madeira cake. 

The first Drizzle
Mixthe brandy and rum together in a small bowl.  Drizzl 4 teasoons of this alcohol mixture evenly over the cake layer.

Spoon over half the reserved vanilla custard. Dust with 1 level cocoa powder.

The Second Layer - Vanilla
Spoon half the reserved vanilla custard over the  cake. Dust with another 1 level tsp of cocoa powder,then cover with half of the remaining cake slices.  Dizzle with another 4 teaspoons of the alcohol mixture.

The Final Layers
Spoon the rest of the  chocolate custard on top, dust with the final 1 level tsp cocoa powder and lay down your final layer of cake.. Drizzle with the remaining alcohol,  and spoon the rest of the vanilla custard over the very top to seal it. 

Step 3 - Chill and Serve
Cover the dish tightly with cling film and refrigerate overnight to all the cake to soak theliquers and thelayers to set perfectly.

Serve cold, generously decorated with grated chocolate or elegant chocolate curls just before bringing it to the table.