Traditional Zuppa Inglese

Ingredients

• 1 full batch sponge cake
• 240 ml maraschino
• 240 ml water
• 400 g granulated sugar
• 1 batch pastry cream
• 480 ml whole milk
• 113 g flour
• 170 g granulated sugar
• 1 vanilla bean
• 1 orange (zest)
• 45 ml Grand Marnier
• 8 egg yolks (about 145 g)

Instructions

1. Syrup: Warm water and sugar until dissolved; add maraschino. Cool completely.
2. Soak cake: Slice sponge cake and lightly brush/soak with the syrup.
3. Pastry cream: Heat milk with vanilla and orange zest. Whisk yolks with sugar and flour, temper with hot milk, then cook until thick. Cool; add Grand Marnier if desired.
4. Assemble: Layer soaked sponge cake and pastry cream in a dish, repeating layers (classic 3 layers). Chill at least 2 hours.
5. Serve: Slice and serve (traditional style) over chilled English cream if you’re using it, then dust with powdered sugar.