Zuppa Inglese in Style Of Genoa

Summary

Ingredients

For the sponge cake base:

• 6 egg (s)
• 60 g flour
• 60 g cornstarch
• 2 pinches baking powder
• 150 g powdered suar

For the topping: (syrup)

• 500 ml water
• 150 grams sugar
• 100 ml liqueur (Alkermes), alternatively Cointreau or Maraschino

For the cream:

• 700 ml milk
• 1 vanilla pod (s)
• 50 g cornstarch
• 5 egg yolks
• 140 g suar
• 50 g butter

Also: for the meringue

• 5 egg whites
• 300 g suar
• 2 oranges or other seasonal fruit for the filling

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Instructions

1. Biscuit:
2. Separate the eggs and whip the yolks with the powdered sugar to a frothy mass. Carefully fold in the flour, starch and baking powder. Beat the egg whites until stiff and fold in as well. Line the baking sheet with parchment paper and spread the mixture evenly over it. Dust with powdered sugar and bake in an oven preheated to 200 degrees for about ten minutes until the surface begins to turn brown.
3. Syrup:
4. Bring the water to a boil and dissolve the sugar in it. After cooling, add the traditional Alkermes or another liqueur.
5. Cream:
6. Scrape out the vanilla pod and bring to the boil along with the pulp in the milk. Beat the egg yolks with the sugar until frothy. Admit the strength. Fish the vanilla pod out of the milk and bring it to the boil again. Mix 100 ml of the hot milk with the beaten egg yolks and pour the resulting mixture back into the remaining milk. Let boil several times and stir constantly with the whisk. Remove from the fire and fold in the butter. Let cool down a bit and dust the surface with powdered sugar so that no skin forms.
7. Fillet the oranges and cut the fillets into small pieces again.
8. Now cut the biscuit into the right size for the shape / s. Then soak in the liqueur syrup. First distribute some cream in the mold, put on a biscuit plate, another layer of cream, a biscuit plate, cream, the fruits, a biscuit plate and again the cream on top.
9. Meringue:
10. Reduce the sugar with a little water to a thick syrup. The sugar content should be at least 35 degrees Baumé. If you don`t have a sugar scale, occasionally drop a drop of the syrup on a plate as a test. Pick up with your index finger, press against your thumb and pull apart. In the preliminary stage (33 degrees Baumé), short threads with a maximum length of two centimeters (small thread) are formed between the fingers. When long strings pull (Big Thread), you can start. However, you can also let it boil down a little longer. The sugar content determines the later stiffness of the meringue. Beat the egg white until stiff and add the hot syrup spoon by spoon or in a thin stream while the mixer continues to run.
11. When all the sugar has been processed, spread the warm meringue on the top layer of the dessert and decorate with a piping bag. If you want, you can burn the tips with a Bunsen burner.
12. An elaborate but also very tasty and visually appealing dessert.
13. The name is explained, among other things, by the fact that it is a modification of the English trifles. Other derivations refer to the Italian cook of an English family who is said to have prepared this dish for the first time in Fiesole.

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