Italian
recipes

Recipes from
Emilia-Romagna

Zuppa inglese

• 4 EGG YOLKS
• 2 TBSP FLOUR
• 1 TSP VANILLA SUGAR
• 2 CUPS MILK
• 6 TBSP SUGAR
• 1/4 POUND CAKE, sliced
• 1/2 TBSP ORANGE RIND
• 50 GRAM CHOCOLATE, shaved
• 2 TBSP ORANGE LIQUEUR
• 50 GRAM ALMONDS, shaved

• 1 KG FARMERS CHEESE
• 4 EGG YOLKS
• 100 GRAM BUTTER, soft
• 75 GRAM SUGAR
• 75 GRAM RAISINS
• 75 GRAM ALMONDS, chopped
• 1 TBSP LEMON RIND
• 1 CUP CREAM, whipped
• JELLYBEANS

Put the cake slices on the bottom of a glass dish and sprinkle them with liqueur. Mix the egg yolks with the flour, the vanilla sugar and the sugar and beat for a few minutes. Bring the milk to the boil with the orange rind. Add it to the egg yolk mixture and heat this au bain marie or in the microwave (stir each 30 seconds) until the mixture becomes thick. Pour it on top of the cake and allow the zuppa inglese to cool down. Sprinkle with chocolate and shaved almonds.

"Zuppa inglese" means "English soup" and it is in fact very much like the famous English dessert trifle.

Put a clean dish cloth in a sieve and put the cheese inside; drain for 24 hours. Beat the egg yolks with the sugar and butter for 3 minutes. Mix the drained cheese with all other ingredients except the jellybeans. Put this mixture in a bowl (Russians would use a flower pot) and refrigerate for 6 hours. Turn the pascha on a plate and decorate with jellybeans.