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Ingredients


Full batch of genoise or sponge cake
1 cup of maraschino
1 cup of water
2 cups of granulated sugar
1 batch of pastry cream
For the English cream:
2 cups of whole milk
4 ounces of flour
6 ounces of granulated sugar
pinch of sea salt
1 each vanilla beans
1 each orange
1 shot of Grand Marnier liquor
8 egg yolks

The traditional "Zuppa Inglese"


Preparation

Put the water with the sugar and the maraschino to boil with a cinnamon stick in it. Let the liquid simmer and reduce by half to almost syrup consistency.Prepare the batch of sponge cake and bake it in a square mold cake, as soon as is ready and cool down from the oven, cut it in three regular layer, soaked the sponge with chill down maraschino syrup, then spread the pastry cream on it and build on 3 layers, refrigerated for couple of hours. In the mean time prepare the English cream, by putting the eggs yolks mixed with the sugar and the flour, add the milk and start cooking over a boiling pot of water, by continuously whisking the liquid, add the zest of the fresh orange, and the scraped vanilla bean. continuing to wisk the liquid until the cream will be thick and coated well the back of a spoon. Remove the bowl with English cream out of the boiling pot of water and chilled over ice water, now you can feel into a squeeze small bottles, ready to use.
In a large bowl plate cover the bottom with the chilled English cream and serve a triangle cut of the already form sponge cake with maraschino, filled with pastry cream, dusted with powered sugar.




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