Traditional recipes

Sponge cake and custard

Sponge cake and custard

Zuppa Inglese recipe of 28-05-2012 [Updated on 31-05-2016]

The English soup is a spoon dessert made up of a base of sponge cake or ladyfingers dipped in alchermes liqueur that alternate with a layer of custard and one with cocoa. The trifle is a very simple dessert to make but thanks to the overlapping of various ingredients of different colors, it has a great scenic effect and moreover it is really very good.
You can also find this recipe in the June issue of la prova del cuoco magazine following a special on Emilia Romagna :)

Method

How to make trifle

Let's start with preparing the custard. Simmer a vanilla pod in milk for 5 minutes, then lift it up and set aside.

In a bowl, mix the egg yolks with the sugar. Add the cornstarch and continue mixing until you get a smooth and homogeneous cream.

Now add the lukewarm milk slowly and once you have a homogeneous mixture, pour into a thick-bottomed saucepan.

Cook the custard over low heat for about ten minutes, stirring constantly to avoid lumps.
When the cream begins to thicken, turn off the heat and mix well with a wooden spoon.

Divide the cream into 2 equal parts and in one half add the bitter cocoa sieved in a sieve and mix until you get a smooth cocoa cream.

Prepare a syrup with the alchermes by dissolving a spoonful of sugar in a saucepan with 100 ml of water, and then add the alchermes.
Once cold, soak the ladyfingers in the resulting syrup and place a first layer of ladyfingers on the bottom of a glass dish.

Cover with a layer of cocoa cream that you will distribute over the entire layer of ladyfingers.

Cover with another layer of ladyfingers soaked in the alchermes bath.

Now spread a layer of light custard.

Finally cover with a last layer of ladyfingers.

Press lightly to compact the trifle well.

Decorate with whipped cream and chocolate flakes and refrigerate to rest for at least 4 hours.

Then cut the trifle into slices and serve.


Sponge cake and custard

Our classic English soup recipe, the traditional spoon dessert made with milk, ladyfingers, alchermes and cocoaFor the trifle recipe, collect the egg yolks with 350 g of sugar in a large bowl, mix well with a whisk, then add the flour. Bring the milk to the boil with the vanilla pod, opened in half lengthwise, and a little lemon zest, strain it over the yolks, stir quickly, then bring everything back to low heat and continue to mix, until you get the consistency of the custard: it will take 5-6 '.

Divide the cream into two bowls in one sprinkle a pinch of sugar, so the surface will not form in the other, sift the cocoa and mix. Let the creams cool.

Bring 170 g of water to a boil with 80 g of sugar, making a syrup, then turn off, add the alchermes and pour the resulting syrup into a baking dish.

Quickly dip the ladyfingers in the syrup, on both sides, so as to color them without soaking them too much (about 2 seconds per side).

Arrange a layer of them in a glass cup (ø 20 cm, h 7-8 cm) and cover them with a part of the cocoa cream.

Continue with other wet ladyfingers, arranging them perpendicular to the previous ones, and a layer of classic cream continue in the same way and in the same order until the end of the ingredients, ending with a layer of classic cream and the last wet ladyfingers. Seal with plastic wrap and refrigerate for at least 2 hours. Complete to taste with whipped cream.

Other classic creams to try

Looking for other delicious creams to enjoy with a spoon or to use in pastry to fill cakes and pastries?

Custard is certainly the most classic choice: ideal as a filling for desserts, but also to be served with a spoon, completing it with a crumble or fresh fruit.

Another recipe to try is that of zabaglione, a cream based on egg yolk, sugar and marsala. Perfect both cold and hot, alone or with other desserts.


Curiosities

These "Langhetti"(Or" langaroli "or" langhesi ", or" langhigiani ", or whatever must we call these people!), These langhetti which talk so little, who are so reluctant when they must speak, people who are so distinct and essential when speaking of their jobs, of the seasons, of grapevines, of cellars, have such strange fantasies when it comes to the products of their simple yet original cuisine.

And can we blame them? These gastronomical initiations are naturally the creation of housewives, who are even quieter than their husbands and as we say, were born who knows when and who knows where, about whom its so difficult to make academic researches.

This is how our region has a pate which isn’t a patè, vitel tonnè witout tunafish, batsoà which have nothing to do with silk stockings, grive with no nests, and this sponge cake and custard, which is so mysterious in its origins and in its name.

It is prepeared in the whole Langa region and for important luncheons where it surely will be appreciated by the guests it is really appreciated, because in it simplicity, it proposes an excellent harmony of zesty flavors, it is soft, and it spectacularly accompanies good fresh and fragrant moscato wine.

Actually some researches on this dessert were carried out, but nobody really ever found out where it comes from. There are two recurrent theories regarding the origins: this dessert could have been conceived in the kitchens of the Savoia family since the main ingredient are Finger biscuits that are also called English biscuits.

Others suggest a more complicated explanation: a trader, artisan (others say a soldier, maybe even a Garibaldian, but this doesn't make sense with the story since dates do not coincide) from the Piedmont region lived for a certain period in Naples, where he found certain zesty liquors, coming from the English ships (here is the point: even if it does sound complicated!).

With him he has some biscuits and he invented this strange dessert calling it zuppa inglese, which he brought home where his women re-elaborated it. This is how the dessert defines itself in its traditional shape but the name still remains with all its uncertainties.

Grandmother Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba. "--------------------------------- Nonna Genia is a classic of Langa cuisine. Luciano De Giacomi (pharmacist who worked in the sixties of the last century to enhance Alba and the Langhe) and Beppe Lodi tell, through 100 recipes of the lost world of flavors of the earth. A book to read also for the stories it tells and to look at for photos by Aldo Agnelli go to the page of the Phoenix


Sweets Recipes: 1001 Sweets and Cakes Recipes


For you who love traditional desserts, here is the recipe of Sponge cake and custard , don't miss it.

The Zuppa Inglese is one of the classic Spoon Sweets of Italian cuisine. Basically it consists of alternating layers of custard and ladyfingers sometimes interspersed with fresh fruit.

Ideal in periods of great heat because it can be prepared without having to use the oven. Perfect at the end of a meal in an important dinner accompanied by a good glass of Malvasia delle Lipari.

Remember to let me know how you got the Zuppa Inglese leaving a comment at the bottom or sharing the photo with me on the Dolci Ricette Facebook page

THIS RECIPE IS
INGREDIANTS

For the Custard:
- 400 ml. Milk
- 4 egg yolks
- 100 gr. Sugar
- 40 gr. Flour
- 50 gr. Cocoa

- 100 ml. Alchermes
- 150 ml. Milk
- 40 ladyfingers

HOW TO PREPARE the Zuppa Inglese
  1. Make the Custard.
  2. Boil the milk with vanilla pod.
  3. Beat the egg yolks with sugar in a bowl.
  4. Incorporate the flour to the yolks.
  5. Remove the vanilla pod from milk.
  6. Pour in the milk flush into the mixture, stirring.
  7. Pour all in a saucepan.
  8. Cook stirring constantly so as not to create lumps.
  9. Continue cooking until the cream thickens.
  10. Divide the cream in two bowls and add cocoa to one of them.
  11. Mix and let it cool.
  12. Mix Alchermes with milk.
  13. Wet the ladyfingers in the liquid.
  14. Arrange the ladyfingers on the bottom of a baking sheet.
  15. Pour a layer of custard on top of the ladyfingers.
  16. Dial another layer of soaked ladyfingers.
  17. Pour a layer of chocolate cream.
  18. Alternate the two ladyfingers cream until you finish the ingredients.
  19. Leaves rest in the refrigerator for 2 hours.
MY ADVICE
  • You can substitute ladyfingers with the sponge cake.
  • For the wet decide on the basis of your taste the proportion between Alchermes and milk (which can be replaced with water if desired).
VIDEO RECIPES of the Zuppa Inglese
English Meringue Soup

Creative and greedy recycling to prepare a beautiful English Meringue Soup.

OTHER RECIPES for the Zuppa Inglese
Thermomix English Soup

Having the Thermomix will help you prepare English soup more easily.

Misya English soup

Here is the recipe with all the steps photographed to prepare the Zuppa Inglese, so you can't go wrong.


Zuppa Inglese - Recipes

Knead all the ingredients together in a planetary mixer with a flat whisk until the mixture is even. Roll out the dough until it is 4 mm thick, then cut it into discs using a food ring mold. Bake at 180 ° C / 356 ° F for around 18 minutes.

CREAM

Cà D'Oro Cream Dessert 350 g

Fiordica Gel Evolution 100 g

Antica Vanilla Pannacrema - Pastry Compound 60 g

Stiff whipped cream 500 g

Make the Cà D’oro Dessert Cream by whisking the powder with the milk. Heat the Fiordica Gel Evolution and water to 55 ° C / 131 ° F, add them to the cream and mix well. Add the distinctive flavors. Gradually add in the whipped cream.

CHOCOLATE CREAM

Cà D'Oro Dessert Cream 350 g

Fiordica Gel Evolution 80g

Chocolate Pannacrema - Pastry Compound 200g

Make the Cà D’oro Dessert Cream by whisking the powder with the milk. Heat the Fiordica Gel Evolution and water to 55 ° C / 131 ° F, add them to the cream and mix well. Add the distinctive flavors. Gradually add in the whipped cream.

ZABAGLIONE CREAM

Cà D'Oro Cream Dessert 350 g

Fiordica Gel Evolution 120 g

Zabajone Vittoria Traditional Paste 400 g

Stiff whipped cream 500 g

Make the Cà D’oro Dessert Cream by whisking the powder with the milk. Heat the Fiordica Gel Evolution and water to 55 ° C / 131 ° F, add them to the cream and mix well. Add the distinctive flavors. Gradually add in the whipped cream.

VANILLA BISQUIT

Carefully beat the ingredients together in a planetary mixer with a whisk at medium speed for around 1 minute. Spread out a layer of the mixture until it is around 5 mm thick on baking paper using a raplette dough spreader. Put in the oven and bake at 220 ° C / 428 ° F for around 5 minutes. Leave the biscuit to cool on a rack for a few minutes then shock freeze.

CONSTRUCTING AND FINISHING OFF THE DESSERT:

1. Cover a half-sphere mold of around 10-12cm in diameter with the biscuit and soak it with a generous amount of Alchermes Zuppi.

2. Fill the half-sphere with Zabaione light cream and blast chill then shock freeze

3. Using a pastry bag, alternate layers of chocolate and vanilla cream into the half-sphere molds that are around 16 cm in diameter

4. Add the eggnog half-sphere inside the larger half-sphere. Finish with vanilla cream and level off


ENGLISH SOUP Recipe Homemade as in Pastry

Sponge cake, alchermes and cream: the zuppa inglese is a very famous dessert, traditionally born in Emilia Romagna but which over time has become a classic of Italian pastry, with due variations from region to region. The trifle recipe is not difficult to make, even if a little organization is needed: by preparing the two bases it is made of in time, it will be very easy to assemble and serve your trifle as a dessert on a special day! How to resist this spoon dessert made up of layers of sponge cake soaked in alchermes on which a sweet and light chocolate custard alternating with vanilla is placed? If you too have already been conquered ... you are ready to go to work!

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★ INGREDIENTS, DOSES AND PROCEDURE:

★ INGREDIENTS (doses for 4 people)

FOR THE SPONGE CAKE (18 cm in diameter)

Eggs (about 2 medium) 110 g
00 flour 30 g
Potato starch 30 g
Sugar 60 g
Salt up to 1 pinch
½ vanilla bean

Whole milk 400 g
Fresh liquid cream 100 g
Yolks (about 4 eggs on average) 72 g
Corn starch (cornstarch) 45 g
Sugar 140 g
Vanilla bean 1
Dark chocolate 50 g

Alchermes 100 g
Bitter cocoa powder to taste

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English Soup Traditional Recipe - Greedy, Simple and Delicious

See how to make the yummy trifle. Simple and delicious recipe. Learn how to make a perfect #sweet. A homemade #cake that is the envy of the pastry shop.
Impress your guests with this impressive trifle!

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In this PIATTO ™ video recipe, we introduce you to:

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English Soup Traditional Recipe - Greedy, Simple and Delicious
===========

The zuppa inglese is one of the most classic Italian desserts. It is a dessert that combines the softness of sponge cake with the freshness of chocolate and vanilla creams. All marked by a seductive red color. Even if it is a trifle cake, this dessert can be served on the plate in a rectangular, square or circular shape. In our case we are going to make a square-shaped three-layer trifle. We will finish the dessert with a spectacular Italian meringue.

INGREDIANTS
SPONGE CAKE (FIRST CAKE)
eggs - 6 (cold)
granulated sugar - 180 g
warm water - 3 tbsp
00 flour - 90 g
cornstarch - 90 g
lemon peel - one

SPONGE CAKE (SECOND CAKE) - optional
eggs - 6 (cold)
granulated sugar - 180 g
warm water - 3 tbsp
00 flour - 90 g
cornstarch - 90 g
lemon peel - one

CUSTARD CREAM
whole milk - 500 g
yolks - about 10 (200 g)
vanilla - 1 berry
lemon zest - from one
granulated sugar - 150 g
cornstarch - 25 g
flour - 25 g
dark chocolate - 75 g

===========
INDEX
===========
0:00 - intro
0:27 - the classic sponge cake
3:17 - velvety creams
6:34 - we assemble the trifle

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ENGLISH SOUP CAKE HOMEMADE BY BENEDETTA - Homemade Trifle

Trifle English soup cake typical of the Marche festivals
A traditional dessert made with simple ingredients,
Sponge cake, coffee, Alchermes and two types of cream.

Even if it is called Zuppa Inglese, it is actually a typical dessert of central Italy, in particular Marche and Tuscany. Probably of peasant origin, it is in fact customary during the holidays to serve this dessert at the end of the meal.
It was my grandmother who handed me the recipe which is actually very simple even if the realization requires several steps.
We start with the preparation of the sponge cake, which is not pure pastry but more a beaten pizza that I made in the previous video
() then you have to prepare a simple bath with milk, coffee and water, and soak the various layers of the cake, in this video I only made two but they can be more. Then spread yellow cream alternating with cocoa cream.
It is wrapped in domopak and put in the fridge and can be eaten after a few hours or even the next day. It can also be decorated with cream to ennoble the appearance and make it a real ceremony cake.
I am very proud to share this recipe which is part of my family's tradition and which I prepare on every important occasion.

INGREDIANTS
FOR THE BASE: Sponge cake (2 or more discs)
FOR THE CREAM: 4 eggs, 1 liter of milk, 150g of sugar, 150g of flour,
2 tablespoons of cocoa, lemon peel
FOR THE BATH: 1 cup of coffee, 1 cup of water, 1 cup of milk, Alchermes liqueur

PRINTABLE RECIPE ►
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✉️ Mail Marco: [email protected]
✉️ Collaboration Mail: [email protected]

. ‍. work with us ▶ ︎
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Coronavirus, the English soup by pastry chef Fabbri for #iocucinoacasa

Gino Fabbri, of the homonymous pastry shop in Bologna, has joined the social campaign #iocucinoacasa, with which we want to invite Italians not to leave the house and thus avoid the spread of Coronavirus. The pastry chef has published the video recipe of the zuppa inglese on his Facebook and Instagram profiles

ENGLISH SOUP RECIPE easy, fast and delicious !! - RECIPES BY GABRI

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The trifle is a spoon dessert made up of layers of custard and ladyfingers dipped in Alchermes liqueur.

A fresh, quick and easy to prepare dessert!
Ideal to be enjoyed very cold
The recipe that I give you today is that of my trifle. There are several variations of this dessert
350 ml of milk
3 yolks
3 tablespoons of sugar
1 tablespoon of cornstarch or 00 flour
vanilla
_______________________
WET
300 ml of water
3 tablespoons of alchermes
2 tablespoons of sugar

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ITALIAN TRIFLE - Original Italian recipe

The Italian trifle (zuppa inglese), as suggested by its name, is the Italian variant of the English trifle: a delicious dessert made with custard, chocolate and liqueur-flavored ladyfingers. Italian trifle - also known as "English soup" - it’s a magical encounter between two pastry creams, the classic one and the chocolate one, with a sponge cake soaked in Alkermes liqueur to get a spoonful of dessert at the edge of greed!

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Eggs 2
Cake flour 30 g
Potato starch 30 g
Sugar 60 g
Fine salt 1 pinch
Vanilla pod ½
Alchermes (red liqueur) 100 g
Unsweetened cocoa powder powder to taste

Milk 400 g
Heavy cream 100 g
Egg yolks 4
Corn starch 45 g
Sugar 140 g
Vanilla pod 1
Dark chocolate 50 g

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Have you ever tasted ENGLISH SOUP?

In this video, the Pasticciotti tell you the origins of this delicacy which, despite its name, is one of the most loved typical Italian sweets.

Following the original Ferrara recipe to the letter, we will cook the English soup, which in turn is made up of three preparations: the Ferrarese donut (called brazadela), the yellow cream and the cocoa cream.

Ingredients for the DONUT (Brazadela):
500 gr. made with flour
7 tablespoons of sugar
1 sachet of yeast
80 gr. of butter in pieces
3 eggs
milk q. b.
Alchermes liqueur

Ingredients for the COCOA CREAM:
3 tablespoons of sugar
3 yolks
3 tablespoons of flour
3 glasses of milk
3 tablespoons of sweet cocoa
1 tablespoon of unsweetened cocoa

Ingredients for the YELLOW CREAM:
3 tablespoons of sugar
3 yolks
3 tablespoons of flour
3 glasses of milk

Prepare the pasticciotti trifle yourself! With its bright colors and a unique taste, this dessert will be a delight for both the eyes and the palate! .

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how to make trifle - Laura's kitchen

#soup English #traditional cooking #lacucinadellalaura
Today we look at the preparation of a dessert which, despite its name, is typically Italian and has its roots in Emilia Romagna. It can be done with the donut or with the ladyfingers, but we choose the version handed down in the family, that is with the donut. Good preparation everyone!

Ingredients for 6 servings:

- 1/2 Lt. custard
- 1 loaf of donut
- 1 glass of alchermes
- 1 glass of water
- 1 teaspoon of raisins
- 1 tablespoon of cocoa powder
- decoration sugars

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Today we make the FAST ENGLISH SOUP together

Easy, fast and super greedy. Just make a dose of cream and voilà. Try it yourself and let me know. And for questions and advice write me in the comments. .
.

#food #foodporn #dolci #dolcifattiincasa #homemade #homemadecake #homemadedessert #homemadefood #home #dessert #recipe #recipe #kitchen #sweet #italiandessert #delicious #deliciousfood #facile #easy #fast #fast #facile #alatofood #pastry #pastry #recipe #salty #kitchen #incasa #athome #recipes #recipe #pertutti #flavors #kitchen #food #tradition #sweet #dolce #sugar #sugar #superglass #halchermes #spainter #bain #pastry #filling #cream #chocolate

CREMA DELLA GRANDNA the quick and easy last minute dessert

GRANDMA'S CREAM, THE LAST MINUTE SWEET

Grandma's cream more than a recipe is a trick in the kitchen, which allows us to make a last-minute dessert every time guests arrive suddenly, and every time we forget an invitation or a dinner !!

Title: GRANDMA'S CREAM the last minute dessert
Grandma's Sweet Cream last minute dessert

INGREDIANTS
FOR ABOUT 6 PEOPLE

dry biscuits (or slices of sponge cake, Maritozzo or ciambellone)
coffee
2 eggs
4 tablespoons of sugar
4 tablespoons of flour
1/2 liter of milk
lemon peel
chopped hazelnuts
flaky chocolate

. INGREDIENTS.
for 6 servings:

biscuits (or slices of sponge cake or donut)
coffee
2 eggs
4 sugar tablespoons
4 tablespoons flour
1/2 liter of milk, lemon peel
minced hazelnuts
minced chocolate
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✉️ Mail Benedetta: [email protected]
✉️ Mail Marco: [email protected]
✉️ Collaboration Mail: [email protected]

. ‍. work with us ▶ ︎
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Once upon a time. the trifle

A little glimpse of how we make the zuppa inglese at the trattoria al ponte (the final composition)

ENGLISH SOUPE quick and easy recipe without cooking ENGLISH SOUPE CAKE

RECIPE FOR PASTRY CREAM AND CHOCOLATE CREAM SEE HERE.
DO DOUBLE DOSE one dose, leave it white the other add the dark chocolate as in the video!

The trifle my passion! I made it in many ways in a cage, in a donut, in a tart. in short, I like it a lot and it is understood! . But pure so only Savoiardi, Custard, Chocolate and Alckernes I was missing, and here it is, in a plumcake mold so you can turn it out and cut it like a cake. You can prepare it a few days in advance and keep in the freezer! I know you will shower me with photos, much to my delight! Thanks, as always, for watching and if you haven't done so yet, subscribe to the channel for free! .

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INGREDIENTS: MOLD 22 X 12 CM
. 22 Ladyfingers
500 g Pastry Cream
500 g Chocolate Custard Cream
100 g Alckermes liqueur
100 g Water
1 tablespoon Sugar
Bitter cocoa

. 22 Ladyfingers
500 g Pastry cream
500 g Chocolate custard
100 g Alckermes liqueur
100 g water
1 spoon of sugar
Bitter cocoa

. 22 Ladyfingers
500 g of crème anglaise
500 g of crème au chocolat
100 g of Alckermes liqueur
100 g of eau
1 cuillère de Zuccero
Amer cocoa

. 22 Ladyfingers
500 g Pudding
500 g Schokoladencreme
100 g Alckermes-Likör
100 g Wasser
1 Löffel Zuccero
Bitterer Kakao

. 22 Ladyfingers
500 g of pastelera cream
500 g of cream of chocolate
100 g of licor Alckermes
100 g of agua
1 cucharada de azúcar
Amargo cocoa

. 22 Ladyfingers
500 g of creams
500 g of creme de chocolate
100 g of licor Alckermes
100 g of água
1 colher de sopa de açúcar
Cacau amargo

. 22 савоярди
500 г Заварной крем
500 г шоколадного крема
100 г ликера Алькермес
100 г воды
1 столовая ложка сахара
Горькое какао

. 22 savoyardi
500 γραμμάρια κρέμας
500 g κρέμας σοκολάτας
100 γραμμάρια λικέρ Alkermes
100 g νερού
1 κουταλιά της σούπας ζάχαρη
Πικρό κακάο

. 22 savoyardi
500 gram krem
500 g çikolatalı krema
100 gram Alkermes likörü
100 g up
1 yemek kaşığı şeker
Acı kakao

22 سافوياردي
500 جرام كريما
500 غ من كريمة الشوكولاتة
100 غرام من المسكرات Alkermes
100 غرام من الماء
1 ملعقة كبيرة سكر
الكاكاو المر

#cream #recipe #tuttiatavola #cremapasticcera #chocolate cream #cooking #easyrecipes #easydessert #dolcesenzacottura

English Soup Recipe | Boozy Desserts | Italian Desserts

This Zuppa Inglese recipe is the perfect festive layered cake for a birthday or holiday. It features layers of sponge cake (sponge cake) soaked in liquor or fruit juice and filled with layers of silky chocolate and vanilla pastry cream. One of the most beloved Italian desserts that you can make with the Italian sponge cake (sponge cake). If you love boozy desserts, you'll love Zuppa Inglese!

WRITTEN RECIPE on our website:

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Recipe English Soup (Trifle Cake) | Italian Desserts
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To make this Zuppa Inglese recipe, you simply need 3 layers of cold sponge cake (called pan di Spagna in Italian), pastry cream (custard) for the cake filling and some kind of liquor to soak the cake layers. In this video recipe, you'll learn.
How to make sponge cake
How to make pastry cream

Traditionally, Italians use a red liquor called Alchermes for soaking the cake, sweet marsala or cherry liquor with a bit of natural red food coloring for punching up the red color. Alternatively, you can use cherry juice.

This Italian dessert is similar to an English trifle — one of the possible origins of the dessert. Instead of making a layered cake as we do in this video recipe, you can layer the cake and custard into a trifle bowl or pyrex bowl or dish. The beauty of this cake is in the visible layers and the contrast of the red cake and the pastry cream.

INGREDIENTS
SPONGE CAKE (SPONGE CAKE)
This recipe makes one 'sheet cake' (jelly roll pan, etc)
15 "x 12" (or similar) / 40cm x 30 cm

eggs - 6 whole
granulated sugar - 1 cup (180 g)
hot water - 3 tbsp
flour - 3/4 cup (90 g)
cornstarch - 3/4 cup (90 g)
lemon zest - from one

Cut the cake into 3 equal vertical layers for a rectangular layered cake. Or, bake two 6-egg sponge cakes using the recipe to cut out 3 square layers. You can also simply make a 2-layer cake and end with the vanilla custard on top.

PASTRY CREAM
Pastry cream is divided in half. Half of the warm custard is added to the shaved chocolate to make chocolate custard, and the other half is chilled as vanilla custard.

whole milk - 2 cups / 500 g
egg yolks - around 10 (200 g)
vanilla - 2 tsp extract / 1 vanilla bean
lemon zest - from one
granulated sugar - 3/4 cup (150 g)
corn starch - 3 Tbsp (25 g)
flour (or rice flour) - 3 Tbsp (25 g)
dark chocolate - 2.5 oz (75 g) finely shaved / chopped

LIQUID TO SOAK THE CAKE
Alcohol options: Alchermes (traditional), sweet marsala, cherry liquor
Non-alcoholic options: cherry juice
red liquor or fruit juice - 1.25 cups (300 ml) 1/2 cup or 100 ml per cake layer

Top with nothing, freshly whipped cream or….

ITALIAN MERINGUE (OPTIONAL)
egg whites - from about 7 eggs (100 g) lukewarm temperature
water - 2 tbsp (30 g)
sugar - 1 cup (200 g)

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TABLE OF CONTENTS
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0:00 - intro
0:14 - how to make sponge cake
0:54 - how to whip eggs
1:31 - how to fold in flour
2:09 - how to bake a sponge cake
3:20 - how to make pastry cream
6:42 - how to make Zuppa Inglese

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Eggnog Classic recipe

#zabaione #recipe #preparations

INGREDIANTS
100 gr egg yolks
100 gr sugar
100 gr marsala

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DIPLOMATIC CREAM or Chantilly allItaliana Recipe - Italian cakes

DIPLOMATIC CREAM or Italian Chantilly Recipe @Italian cakes
English @Italian Cakes Espanol @Postres Italianos

Here is a special recipe for a classic of Italian pastry and cuisine, a highly sought after and widely used cream for desserts and cakes. Diplomatic, like custard, is a perfect cream for filling cakes, traditional sweets and as a base for spoon desserts.
We offer this much-loved recipe with a possible variation, which will make it even more versatile.

If we want a similar cream, perfect for cake design and to decorate cupcakes, we have also proposed a variant called butter custard, you can find it here
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ACCESSORIES USED
Planetary mixer
Electric hand mixer
-------------------------------------
Classical Diplomatic Ingredients:
- 4 egg yolks (80 g)
- 120 grams of sugar
- 25 grams of flour
- 25 gr of corn starch
- 1 vanilla bean (or 1 lemon zest)
- 500 ml of milk
- 250 ml of fresh cream

Alternative Diplomatic Ingredients:
- 4 egg yolks (80 g)
- 120 grams of sugar
- 25 grams of flour
- 25 gr of corn starch
- 1 vanilla bean (or 1 lemon zest)
- 500 ml of milk
- 200 ml of fresh cream
- 120 gr of Mascarpone
- 3 tablespoons of powdered sugar

Click and print the recipe:
---------------------------------------
Italian cakes: the basics of pastry and cake design. Recipes and step-by-step tutorials to make desserts and decorated cakes (birthday cakes, wedding cakes, etc.) using sugar paste (pdz), vegetable cream, royal icing (royal icing), butter cream, etc.

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How To Make The Perfect Custard - Chef Stefano Barbato

INGREDIANTS
4 egg yolks
100 gr sugar
34 gr cornstarch
400 ml fresh whole milk
2 vanilla bean peels
Lemon peel

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Ingrediants
g. 200 of ladyfingers
g.50/70 of dark chocolate
or 50 g of unsweetened cocoa
excellent Alchermes or Rum

For the custard
L. 1 of whole milk
8 yolks
g. 150 of granulated sugar
g. 100 of white flour "00"
1 sachet of vanillin
1 piece of lemon zest

For the custard: put the sugar, flour, egg yolks in the planetary or mixer and mix very well until the mixture becomes homogeneous and creamy.
In the meantime, heat the milk over medium-low heat: when the temperature reaches 70/75 ° C, add the mixture obtained in a planetary mixer, mixing with a whisk. Beat vigorously with a whisk to prevent the egg from cooking.
At the first sign of boiling, remove from heat and filter. Let it cool down a bit.
For the chocolate: melt the chocolate in a bain-marie and, once melted, incorporate 1/3 of the cream obtained with a whisk. In case of using bitter cocoa, mix it with 1/3 of cream.

In a bowl, make a generous cream base. Take the ladyfingers, dip them in alchermes and place them on the cream, until a layer is created that covers it all. Create the next layer with all the chocolate. Add a last thin layer of cream which we will then decorate with the wet, crumbled ladyfingers.
© cooker
Chef Gianmarco Casadei

The MELT IN MOUTH cake, Super Easy and Cheap # 293

Delicious Polish cake
- For the dough -
150 gr of flour (1 + 1/2 CUP)
100 ml of water (1/2 CUP)
100 ml of milk (1/2 CUP)
80 gr of butter (1/3 CUP)
4 eggs
1 teaspoon of baking powder
1/2 teaspoon of salt

- For the cream -
500 ml of milk
150 gr of sugar (1 + 1/2 CUP)
100 gr of flour (1 CUP)
2 eggs
180 gr of butter (3/4 CUP)

- For the dough -
150 gr of flour (1 + 1/2 CUP)
100 ml of water (1/2 CUP)
100 ml of milk (1/2 CUP)
80 gr of butter (1/3 CUP)
4 eggs
1 teaspoon of baking powder
1/2 teaspoon salt

- For the cream -
500 ml of milk
150 gr of sugar (1 + 1/2 CUP)
100 gr of flour (1 CUP)
2 eggs
180 gr of butter (3/4 cup)
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English baked soup - It's always noon 12/03/2021

- The pastry chef Sal De Riso today enchants us with one of the cornerstones of spoon desserts: the English soup, which he revisits with the addition of shortcrust pastry. Ingredients for the cream: 350 ml milk, 150 ml cream, vanilla, 100 g egg yolks, 150 g sugar, 40 g corn starch, 150 g 70 dark chocolate, 50 ml milk, 2 g salt. For the sponge cake: 200 g eggs, 120 g sugar, lemon zest, vanilla, 20 g egg yolks, 60 g flour, 60 g starch. For the syrup: 250 ml water, 170 g sugar, 85 g alkermes. For the shortcrust pastry: 250 g 00 flour, 150 g butter, 100 g sugar, 20 g egg yolks, 1 egg, 1 g salt, vanilla, lemon zest, candied orange cubes, apricot jam, chopped meringue, powdered sugar

A timeless classic of Italian pastry, everyone knows it, everyone ate it, at the bar, in the pastry shop and at refreshments. How about learning how to do it at home? It will turn out delicious and it will be simple.
. go to the recipe on the BLOG ▶ ︎

. other recipes with puff pastry
SWEET MILLEFOGLIE ▶ ︎
FAST DANISH BRIOCHE - fast Dänisch Brioche ▶ ︎

. INGREDIANTS
* 1 roll of rectangular puff pastry
* 500 gr of custard
* sponge cake
* 70 ml of alchermes and 70 ml of water
* powdered sugar

. INGREDIENTS
* 1 roll of rectangular puff pastry
* 500 gr of custard
* Sponge Cake
* 70 ml of alchermes and 70 ml of water
* powdered sugar

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Last video: use FRESH SEASONAL FRUIT and make the FRUIT SWEET FRUIT dessert VERY EASY and SO GOOD

Spectacular Neapolitan trifle facilissiima

Neapolitan English soup cake

dose for a 22 cm wheel
about 1,200 kg

for the sponge cake:
5 medium whole eggs about 260g
110g granulated sugar
140g common flour
a few drops of white vinegar
cooking 20 minutes at 180 ° ventilated or 190 ° static

for the custard:
500ml of fresh milk
250g granulated sugar
100g plain flour 00
4 egg yolks about 80g
divide into 2 equal parts
and add 50g of melted dark chocolate in one part to make it chocolate
70g chopped black cherry for filling
50g dark chocolate chips

for the meringue:
80g egg whites
160g granulated sugar
the juice of 1 whole lemon
vanilla flavor
cooking 30 minutes 160 °
(in the video I indicate to use all the leftover egg whites i.e. 120g but I verified that a lot of leftover you can make single meringues with the rest)

for the bath:
witch liqueur 150g
sugar 50g
20g lukewarm water

#simoneespositopasticciere #suppa inglese #meringue

HOME-MADE SAVOIARDS by Paolo Sacchetti

Ladyfingers are light and delicate biscuits, at the base of the preparation of tiramisu, trifle or even charlotte cakes. Master Pastry Chef Paolo Sacchetti reveals the secrets of his ladyfingers: light sweet and perfect for soaking! Don't have a planetary mixer? No fear! You can also use an electric mixer!

★ 00:24 - INGREDIENTS
★ 00:37 - SAVOIARDI PREPARATION
★ 09:07 - COOKING

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★ INGREDIENTS, DOSES AND PROCEDURE:

★ INGREDIENTS (Doses for 60 ladyfingers)

Egg yolks at room temperature 125 g
Sugar 185 g
Egg whites at room temperature 190 g
00 flour (with W less than 200) 150 g
Potato starch 65 g

Powdered sugar 50 g
Corn starch (cornstarch) 5 g

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CUSTARD CREAM: the MASTERCLASS by IGINIO MASSARI

Custard: what a passion! But how do you prepare a perfect custard? Exclusively for GialloZafferano, Maestro Iginio Massari holds a masterclass on custard: find out the answers to all your questions!

00:33 - CAN THE CUSTARD CREAM BE PREPARED ONLY WITH YOLK OR WITH WHOLE EGGS?

01:32 - WHAT IS BEST TO USE TO THICKEN THE CREAM: corn starch, rice starch, potato starch or 00 flour?

02:37 - WHICH LIQUIDS TO USE: milk, cream or both?

03:20 - WHOLE MILK OR SKIMMED MILK?

03:50 - VANILLA: WHICH TO USE: pod, extract or vanillin?

06:00 - THE CREAM HAS MADE THE LUMPS: HOW TO REMEDY?

07:28 - WHY DOES THE CREAM NOT FIRM UP?

07:59 - WHY DOES MY CREAM TASTE OF EGG?

08:43 - WHY DOES THE CREAM TASTE OF FLOUR?

08:58 - WHEN ARE THE AROMAS ADDED?

09:21 - HOW DO YOU PREPARE THE CUSTARD CREAM?

09:56 - NEED TO STIR CONTINUOUSLY?

10:05 - HOW DO I KNOW THAT THE CREAM IS READY?

10:33 - WHY DOES THE CREAM COOL DOWN IMMEDIATELY?

11:00 - HOW DO YOU PREPARE THE CHOCOLATE CREAM?

11:38 - HOW DO YOU PREPARE THE PISTACHIO CREAM?

11:58 - HOW DO YOU PREPARE LACTOSE-FREE CREAM?

12:14 - WHAT DIFFERENCE IS BETWEEN THE CREAM FOR DECORATING AND THE CREAM THAT GOES IN THE OVEN?

12:56 - TO AVOID THE FORMATION OF THE FILM, CAN WE USE GRAINED SUGAR IN THE PLACE OF THE FILM?

13:16 - HOW TO STORE THE CREAM?

★ CUSTARD CREAM: THE RECIPE OF IGINIO MASSARI:

★ INGREDIENTS (Doses for 750 g of custard)

Whole milk 500 g
Sugar 130 g
Yolks (about 7) 125 g
Rice starch 40 g
Vanilla bean 2
Lemon zest ½

Maestro Iginio Massari returns to GialloZafferano to reveal the secrets of the most famous and loved desserts: real pastry lessons to see and review, to discover the tricks and secrets of one of the most popular Italian pastry chefs in the world. Discover all the recipes of Maestro Massari and cook them with us!

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ENGLISH SOUP Recipe Homemade as in Pastry

ENGLISH SOUP Recipe Homemade as in Pastry
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Our Zuppa Inglese, in the version we propose, is composed of 4 baths (vanilla, alchermes, Rum and Cointreau) and 3 different creams (custard, chocolate pastry and eggnog), with a pleasant decoration based on whipped cream.
The realization is a little laborious, but easier than it seems and the final result is definitely spectacular.
--------------------------------
INGREDIANTS
Sponge cake
4 eggs
160 grams of granulated sugar
1 vanilla bean
1 lemon zest
160 gr flour 00

Zabaione cream
5 yolks
80 grams of granulated sugar
10 gr of rice starch
170 ml of dry Marsala

Custard cream
6 yolks
120 grams of granulated sugar
1 vanilla bean
40 gr of rice starch
500 ml of fresh whole milk
100 gr of dark chocolate (chocolate variant)

Bagne
300 ml of water
100 gr of granulated sugar
50 ml of Cointreau
50 ml of Alchermes
50 of Rum
8 grams of vanilla sugar

Decoration
150 ml of fresh cream
70 ml of fresh whole milk
70 gr of Dolceneve
-------------------------------
ACCESSORIES USED:
Russell Hobbs hand mixer
20 cm mold
Hinged mold
Roll of Acetate
Sac à poche
Spout F02

OFFERS pastry accessories
---------------------------------------
AUDIO / VIDEO EQUIPMENT used:
Sony ZV-1
Canon 200d
Samsung M31
50mm lens
35mm lens
Gimball Osmo Mobile 3
Led lighting
Usb microphone
-------------------------------------
Italian cakes: the basics of pastry and cake design. Recipes and step-by-step tutorials to make desserts and decorated cakes (birthday cakes, wedding cakes, etc.) using sugar paste (pdz), vegetable cream, royal icing (royal icing), butter cream, etc.

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CUSTARD CREAM by Iginio Massari

Custard is one of the most used basic preparations in pastry: Maestro Iginio Massari reveals the recipe for his custard to be used to fill sponge cake and cupcakes or even to be enjoyed as a spoon dessert. A few simple ingredients that, thanks to the explanations of Maestro Massari, give life to a velvety and shiny cream, silky and without lumps ready to embellish your desserts!

★ 00:17 - INGREDIENTS AND PREPARATION
★ 01:55 - COOKING THE CUSTARD CREAM
★ 02:25 - PASTRY CREAM COOLING
★ 03:03 - CUSTARD CREAM STORAGE

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★ INGREDIENTS, DOSES AND PROCEDURE:

★ INGREDIENTS (Doses for 750 g of cream)

Whole milk 500 g
Sugar 130 g
Yolks (about 5) 125 g
Rice starch 40 g
Vanilla bean 2
Lemon zest ½

Maestro Iginio Massari returns to GialloZafferano to reveal the secrets of the most famous and loved desserts: real pastry lessons to see and review, to discover the tricks and secrets of one of the most popular Italian pastry chefs in the world. Discover all the recipes of Maestro Massari and cook them with us!

► THE RECIPES OF IGINIO MASSARI

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The English soup of the Freni pastry shop in Messina

La Ricetta was a guest of the Pasticceria Freni of Messina. The pastry chef Lillo Freni has prepared a traditional dessert, the English soup cake.

PASTRY CREAM - Italian recipe by Iginio Massari

Pastry cream is the most famous cream in the world of pastry making. Italian pastry master, Iginio Massari, tells us the secret of the Italian recipe: discover how to make the perfect cream and use it as base for puffs pastries or sponge cakes, or just enjoy your pastry cream as a creamy dessert!

00:00 - WHAT'S COOKING?
00:17 - PREPARATION
01:39 - COOKING
03:10 - PLATING

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★ STEP BY STEP RECIPE (WITH PICS):

★ INGREDIENTS (for 750 g of custard cream)

Milk 500 g
Sugar 130 g
Egg yolks 125 g
Rice stark 40 g
Vanilla pod 2
Lemon zest ½

► LATEST VIDEOS FROM GIALLOZAFFERANO

Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier!

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QUICK AND EASY ENGLISH SOUP RECIPE FOR 5 MINUTES / Original italian Recipes

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The ingredients
400ml Milk
10ml Whipping cream
3 yolks
100gr Sugar
3 tablespoons Corn starch
8gr Vanilla sugar or vanillin
100gr ladyfingers biscuits
200ml Red juice
Decorate bitter cocoa
Before serving, let it rest for 20 minutes
Subscribe to the channel for more
@Homemade recipes

The Zuppa Inglese like Tiramisu is a classic of Italian pastry and in the same way it is one of the most made desserts by those who love to mess around at home.
To make the Zuppa Inglese in this video recipe, I followed the recipe that has been handed down in my family for generations, in fact since I was a child on Sundays in my house it was customary to eat the Zuppa Inglese that my grandmother prepared with freshly picked eggs in the hen house. I want to make a recommendation to the latter, soak the eggs in water and amuchina for at least 2h before using them, this procedure will ensure that the bacteria that cause salmonella eventually present in the egg shell will die, it is important to use this care when English soup is made because although the eggs are cooked at 80 ° this temperature does not guarantee the destruction of all bacteria, this procedure is even more essential if you use eggs from hens reared on your own.
Making the Zuppa Inglese is easy, nevertheless if you want to make a good Zuppa Inglese you have to pay attention to some details that in the end will make the difference.
First of all, do not think of making a good English soup using sponge cake, there is no milk torcolo to make a top English soup, this is because the sponge cake cannot hold the wet well.
Another fundamental thing is to make a perfect cream, if you make a mistake in the cream, consequently you also make a mistake in the Zuppa Inglese, another very important detail and the rest in the fridge before being served, the Zuppa Inglese should be left at least 5/6 hours in the fridge once. made, so that all the flavors bind together.

Link Video Torcolo al Latte recipe:
Link Videoricetta Bagna at Alrchemens:

Total Time of Realization: 1/2 hour
Difficulty of realization: Medium

Here is the link to print the recipe:

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Custard, very fast ready in just 2 minutes

Hello to all ,
by popular demand today I show you my custard recipe.
There are many versions around, I show you mine.
With the custard you can make different variations such as chocolate cream, diplomatic cream, lemon and so on.

INGREDIANTS :
400 ml of milk
4 yolks
1 vanilla pod
30 gr of corn starch
90 grams of granulated sugar

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SPONGE CAKE: Perfect recipes to prepare it like in a pastry shop!

SPONGE CAKE: Prepare it like in a pastry shop!
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In today's video we show you all the information you need to prepare a perfect sponge cake in 4 different versions.
In addition to the recipes you will find detailed information on cooking and soaking sponge cake for your favorite cakes.
--------------------------------
ACCESSORIES USED:
Kenwood KMix Planetary
Russel Hobbs Retro hand mixer
Spillo Diffuse Heat
20 cm cake mold
Dispenser wets

OFFERS pastry accessories
--------------------------------
Classic sponge cake ingredients:
4 eggs (280 g)
160 grams of granulated sugar
160 grams of flour 00
1 vanilla bean
1 lemon zest

Cocoa sponge cake ingredients:
4 eggs (280 g)
160 grams of granulated sugar
145 grams of flour 00
15 gr of bitter cocoa

Other recipes explained in the video
---------------------------------------
CHAPTERS - TIME STAMPS
00:00 Introduction
00:15 Classic sponge cake
07:04 Cooking
09:00 Cocoa sponge cake
11:38 Sponge cake with butter
13:12 The wetting
----------------------------------------
AUDIO / VIDEO EQUIPMENT used:
Sony ZV-1
Canon 200d
Samsung M31
50mm lens
35mm lens
Gimball Osmo Mobile 3
Led lighting
Usb microphone
-------------------------------------
Italian cakes: the basics of pastry and cake design. Recipes and step-by-step tutorials to make desserts and decorated cakes (birthday cakes, wedding cakes, etc.) using sugar paste (pdz), vegetable cream, royal icing (royal icing), butter cream, etc.

Blog:
Facebook:
Pinterest:
Instagram:
Twitter:

#desserts #recipe #sponge cake

Have you ever thought about making a mint flavored trifle? Here is a trifle recipe for all tastes!

BATH FOR SPONGE CAKE: NON-ALCOHOLIC, ALCOHOLIC and MILK

CLICK ON THE BELL TO BE NOTIFIED EVERY TIME WE PUBLISH A NEW RECIPE!
How to prepare the syrup for sponge cake and cakes:
★ INGREDIENTS, DOSES AND PROCEDURE:

The soaking for the sponge cake is essential to enrich your cakes! It will make them soft and tasty thanks to the aroma you choose!

★ SPONGE CAKE RECIPE HERE:

ENGLISH SOUP Very creamy and super delicious recipe

SOUP ENGLISH is one of those sweets that when you are undecided about what to offer our guests you are always on the safe side, everyone always likes it! When it comes to the table it is always a party. Creamy and full-bodied, a dessert that I love!
RECIPE:

Pastry Recipe: Special English Soup of the Party | Cook Academy

Pastry video tutorial
Recipe for the preparation of the special trifle of the party

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DIPLOMATIC CREAM by Iginio Massari

Diplomatic cream is one of the basic recipes of pastry all over the world and comes from the union of custard and whipped cream: Master Iginio Massari reveals his recipe for diplomatic cream, perfect for filling desserts - such as millefeuille, cakes and cream puffs - or to be served as a spoon dessert, garnishing the cups with berries or chocolate flakes. Diplomatic cream is a versatile cream: in fact you can flavor this base with hazelnut paste, pistachio and pieces of fresh fruit to make it even richer!

★ 00:27 - INGREDIENTS AND PREPARATION
★ 01:50 - HOW TO ASSEMBLE CREAM
★ 03:14 - HOW TO USE THE DIPLOMATIC CREAM

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★ INGREDIENTS, DOSES AND PROCEDURE:

★ INGREDIENTS (Doses for 600 g of diplomatic cream)

High quality whole milk 200 g
Bourbon vanilla pod from Madagascar ½
Yolks (about 3) 40 g
Sugar 40 g
Corn starch (cornstarch) 15 g
Gelatin in sheets 7 g
Fresh liquid cream 300 g

Maestro Iginio Massari returns to GialloZafferano to reveal the secrets of the most famous and loved desserts: real pastry lessons to see and review, to discover the tricks and secrets of one of the most popular Italian pastry chefs in the world. Discover all the recipes of Maestro Massari and cook them with us!

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CHOCOLATE CUSTARD

Chocolate custard is a basic pastry preparation: a classic custard to which dark chocolate is added for a greedy, melt-in-your-mouth and velvety result.

We are sure that you too will fall in love with our chocolate custard, so inviting that you will want to prepare muffins, cream puffs or sponge cake to use it with creativity and taste. Obviously also enjoyed with a spoon with whipped cream and some crumbled amaretto will be delicious!

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★ INGREDIENTS, DOSES AND PROCEDURE:

★ INGREDIENTS (Doses for 4 people)

55% dark chocolate 100 g
Whole milk 500 g
Vanilla bean 1
Egg yolks 75 g
Sugar 140 g
Corn starch (cornstarch) 45 g
Salt up to 1 pinch

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The DELICIOUS NEAPOLITAN pastry recipe EASY

. RECIPE :
350 grams of flour 00
180 gr of potato starch
1/2 teaspoon of baking powder
180 gr of cold butter from the fridge
2 tablespoons vanilla extract (
2 medium eggs
160 grams of powdered sugar
10 and 12 cm diameter pasta cutters
250 grams of mascarpone
80 grams of powdered sugar
2 tablespoons vanilla extract or other (
250 ml of fresh cream
chopped hazelnuts to taste.
powdered sugar to taste.
nozzle no. 104

#recipe #deliziose #crust pastry #nutella #delizioseconnutella #frolleconnutella #cookies #ricetteuccia #cremaparadiso #paradiso

DELICIOUS, delicious and simple to make with a delicious and quick cream inside!
If you love those small pastries that you see in the shop windows made up of two discs of shortcrust pastry and many peanuts, today you can easily make them at home
I have a super proven recipe for these delicious pastries, a very simple recipe! Let's prepare them together, you will see that you and your friends will be delighted!
What do you say we do.

. RECIPES:
350 grammes of flour 00
180 gr of pomme de terre fécule
172 cuillère à café de levure chimique
180 gr de beurre froid du refrigérateur
2 cuillères à soupe d'extrait de vanille (
2 œufs moyens
160 grammes de sucre en poudre
Coupe-pâtes diamètre 10 et 12 cm
250 grams of mascarpone
80 grammes de sucre en poudre
2 cuillères à soupe d'extrait de vanille ou autre (
250 ml of crème fraîche
noisettes hachées au goût.
sucre en poudre au goût.
buse no. 104
. RECEIVES:
350 gramas de farinha 00
180 gr of potato fécula
172 colher de chá de fermento em pó
180 gr of manteiga fria da geladeira
2 colheres de sopa de extrato de baunilha (
2 ovos médios
160 grams of açúcar em pó
Cortador de massa de 10 and 12 cm de diâmetro
250 gramas of mascarpone
80 grams of açúcar em pó
2 colheres de sopa de extrato de baunilha ou outro (
250 ml of fresh cream
avelãs picadas in gosto.
açúcar de confeiteiro in gosto.
bico no. 104

. REZEPT:
350 Gramm Mehl 00
180 g Kartoffelstärke
172 Teelöffel Backpulver
180 g kalte Butter aus dem Kühlschrank
2 Esslöffel Vanilleextrakt (
2 mittelgroße Eier
160 Gramm Puderzucker
Nudelschneider mit 10 und 12 cm Durchmesser
250 Gramm Mascarpone
80 Gramm Puderzucker
2 Esslöffel Vanilleextrakt oder anderes (
250 ml frische Sahne
gehackte Haselnüsse nach Geschmack.
Puderzucker nach Geschmack.
Düse Nr. 104

. RECIPE:
350 grams of flour 00
180 gr of potato starch
172 teaspoon of baking powder
180 gr of cold butter from the fridge
2 tablespoons vanilla extract (
2 medium eggs
160 grams of powdered sugar
10 and 12 cm diameter pasta cutter
250 grams of mascarpone
80 grams of powdered sugar
2 tablespoons vanilla extract or other (
250 ml of fresh cream
chopped hazelnuts to taste.
powdered sugar to taste.
nozzle no. 104

EC ΣΥΝΤΑΞΗ:
350 γραμμάρια αλεύρι 00
180 γραμμάρια αμύλου πατάτας
172 κουταλάκι του γλυκού μπέικιν πάουντερ
180 γρ. Κρύου βουτύρου από το ψυγείο
2 κουταλιές εκχύλισμα βανίλιας (
2 μεσαία αυγά
160 γραμμάρια ζάχαρης άχνη
Κόφτης ζυμαρικών διαμέτρου 10 και 12 cm
250 γραμμάρια μασκαρπόνης
80 γραμμάρια ζάχαρης άχνη
2 κουταλιές εκχύλισμα βανίλιας ή άλλο (
250 ml φρέσκιας κρέμας
ψιλοκομμένα φουντούκια για γεύση.
ζάχαρη άχνη για γεύση.
ακροφύσιο αρ. 104

Traditional homemade English soup recipe. A mouth-watering recipe ENG SUB

#acetaialavecchiadispensa #recipes #zuppa inglese

. ‍. In the KITCHEN with THE OLD PANTRY. Welcome to my kitchen! We want to share our family recipes with you, made in a simple and tasty way, just like you would make them at home. Today we are cooking a great classic of Italian cuisine, an amazing spoon dessert: the English soup. .

. The complete recipe can be found on our website:

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ENGLISH SOUP ROLL without cooking SAVOIARDI Quick and easy recipe - RECIPES BY GABRI

Today I share with you the recipe for my ladyfingers roll filled with custard or, if you prefer, the rolled trifle.
A quick and easy dessert, which is also without cooking.
Instead of the classic sponge cake we would use ladyfingers.
The Rotolo di zuppa inglese is my idea, they loved it here at home and I decided to share the recipe with you.
Try it and let me know if you liked it
a kiss
Gabri

. COMMERCIAL REQUESTS ▶ ️ [email protected]

. INGREDIANTS .
Custard cream

2 tablespoons of cornstarch

400 ml of water
6 tablespoons of alchermes liqueur
2 heaping tablespoons of sugar

chocolate chips to taste

or 2 tablespoons of ganache cream

►DESSERTS FOR ALL OCCASIONS:
► BREAKFAST SWEETS:
►HOME MADE:

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SPIRAL MOLD
CIAMBELLONE MOLD
PLANETARY
SPOUTS to decorate
POTS SET
MUFFINS MOLD
PAPER CUP
FORNETTO VERSILIA
TURN OMELETS
SUNFLOWER MOLD

♬ Music ♬ Gimme back my ya ya YT

#suppa inglese #suppainglesearrotolata #rollodisavoiardi #recipesedigabri #dolcefacileeveloce #alchermes

SPONGE CAKE the GialloZafferano recipe

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Sponge cake is the most famous basic pastry preparation: eggs, sugar, flour and starch are transformed into a soft dessert to be stuffed! ★ INGREDIENTS, DOSES AND PROCEDURE:

TOP PASTRY LESSON - ENGLISH SOUP

ENGLISH CREAM Classic recipe and version with cream

ENGLISH CREAM Classic recipe and version with cream
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The English Cream is a basic pastry cream, widely used to prepare accompanying sauces and as a base for Bavarian cream. You can make the English cream using fresh milk or cream. The cream will allow you to obtain a thicker and tastier cream, excellent for flavoring with your favorite liqueur and to accompany ice cream, chocolate cakes, etc.
------------------------------------
OFFERS pastry accessories
---------------------------------------
INGREDIANTS
12 egg yolks (210 g)
160 grams of granulated sugar
1/2 vanilla bean
500 ml of fresh whole milk
-------------------------------------
AUDIO / VIDEO EQUIPMENT used:
Sony ZV-1
Canon 200d
50mm lens
35mm lens
Led lighting
Usb microphone
-------------------------------------
Italian cakes: the basics of pastry and cake design. Recipes and step-by-step tutorials to make desserts and decorated cakes (birthday cakes, wedding cakes, etc.) using sugar paste (pdz), vegetable cream, royal icing (royal icing), butter cream, etc.

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At the end of every lunch or every dinner that is respected for its completeness, and which is therefore able to fully involve our guests, the icing on the cake can never be missing, that perfect dessert to break the heart (and in the palate) of the diners seated at our table, which gives so much satisfaction and happiness to those who have prepared everything.

GRANDMA'S CAKE: ORIGINAL RECIPE

Grandma's cake is a great classic of pastry: a chest of shortcrust pastry contains a rich filling of lemon-scented custard. The final touch? A few crunchy pine nuts on the surface and a sprinkling of icing sugar! Grandma's cake is perfect for any occasion, even as a birthday cake, and will appeal to young and old!

★ 00:28 - INGREDIENTS AND SHORTBREAD PREPARATION
★ 02:11 - INGREDIENTS AND CREAM PREPARATION
★ 03:31 - CAKE PREPARATION AND COOKING
★ 05:38 - CUTTING AND BURNING

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★ INGREDIENTS, DOSES AND PROCEDURE:

★ INGREDIENTS (Serves 10 - 26 cm diameter mold)

Medium eggs 2
00 flour 450 g
Sugar 160 g
Cold fridge butter 200 g
Lemon zest 1

Whole milk 750 g
Eggs 3
Yolks 1
Sugar 225 g
Corn starch (cornstarch) 35 g
00 flour 30 g
Lemon zest 1

TO SPRAY AND DECORATE

Pine nuts 25 g
Powdered sugar to taste

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GialloZafferano is the number 1 cooking site in Italy! Come and discover many quick and easy recipes, from appetizers to desserts, passing through delicious first and second courses: with us cooking becomes very easy!

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CUSTARD CREAM WITHOUT EGGS - CLASSIC and CHOCOLATE - Easy Custard Recipe

Hello everyone! Today we make together the classic and chocolate CUSTARD WITHOUT EGGS, a very easy cream with very few ingredients!
It is perfect for those who cannot eat eggs or for those who want a light and velvety cream! Write me in the comments if you will do it again.

DISCOVER THE WRITTEN AND PRINTABLE RECIPE ►

INGREDIANTS:
500 ml of cow's or vegetable milk
3 tablespoons of potato starch
3 tablespoons of sugar
half a teaspoon of turmeric
Lemon peel
50-60 g of dark chocolate

PASTRY WITHOUT EGGS ►
APPLE CAKE WITHOUT EGGS ►

ALL MY PRINTABLE RECIPES ►

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➜ THOUSAND LUNCH IDEAS OUTSIDE: OFFICE-UNIVERSITY

➜CRESPELLE ZUCCHINI AND RICOTTA

➜ STUFFED POTATO MEATBALL

➜ PARISIAN PIZZA WITH RICOTTA AND SPINACH

➜ SOFT BUFFET LINKS

➜FLOWER FRUIT CAKE WITH YOGURT:

➜ SOFT YOGURT AND ORANGE DONUTS:

➜ SPIKES OF SPY POTATOES:

➜ SOFT DONUT WITH LEMON:

➜ SOFT HOME-MADE FOCACCINE:

➜ SOFT ORANGE ROLL:

➜PLUMCAKE YOGURT AND JAM:

➜CHARLOTTE OF PANDORO WITH ORANGE

➜HOMEMADE TORRONE WITH PISTACHIO AND HAZELNUTS

➜ SOFT CHOCOLATE FLUTES

➜CHOCOLATE CAKE WITH A SOFT AND WARM HEART:

➜ VERY SOFT TWO-TONE CORNETS:

➜MILLEGUSTI TEA CUTTERS:

➜ROLLED MILK BUNS:

➜TORTA DELIZIA RICOTTA AND PEARS:

Lentil soup, English soup and Ferrara apple pie

What passes the convent:
Lentil soup, English soup and Ferrara apple pie

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If you liked my recipe, if you made it successfully. if only I have been useful to you for some information, please make a small donation. With the proceeds I will buy better equipment that will allow me to make high quality videos!

An indispensable ingredient to make English soup, this wet, thanks to its low alcohol content, can be used to wet any other type of sponge cake.

Production time: 15 minutes plus cooling time
Difficulty of realization: Low

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GRANDMA'S ENGLISH SOUP

Here is my recipe for GRANDMA'S ENGLISH SOUP!

INGREDIANTS:
- 300g of ladyfingers
- 1 liter of milk
- 3 whole eggs
- 2 yolks
- 1 piece of lemon
- Alchermes
- 5 tablespoons of sugar
- Strawberries to decorate (to taste)


English Soup (4)

  1. First prepare the custard.
  2. Whip the egg yolks with the sugar, add the flour, being careful not to form lumps, and dilute with the hot milk.
  3. Put on low heat, bring to a boil and let it thicken, stirring constantly.
  4. Remove the cream from the heat and let it cool, stirring it from time to time so as not to form a crust on the surface.
  5. Then cut the sponge cake into slices half a centimeter thick.
  6. Line them up in two separate plates and one half you will sprinkle with alchermes, the other half with rum.
  7. If the rum is too strong you can stretch it with a little water.
  8. Whip the three whites until stiff and let 120 g of sugar fall into it, which you will mix very gently.
  9. Take a fire-resistant serving dish, with a diameter of about 30 cm and spread the bottom with 2-3 tablespoons of cream.
  10. Then make a layer with the alchermes sponge cake covering the whole bottom, continue to make layers of cream and sponge cake arranging everything so that a sort of dome is formed.
  11. Finish with the cream with which you will try to cover the entire dome formed.
  12. Finally pour over all the whipped egg whites, which you will spread with the blade of a knife, so as to completely coat the cake.
  13. Of these whipped whites you will leave aside a couple of spoonfuls, put them in a canvas pocket with a smooth round nozzle half a centimeter in diameter and make a crown of pearls around the cake and some sober decoration that you will complete with candied cherries.
  14. Then sprinkle the cake with the remaining sugar, wait a few minutes to give the sugar time to melt and put the cake in a very light oven for about twenty minutes, so that the meringue can dry and take on a very slight light-blond color.
  15. Serve very cold.
  16. NB.
  17. An excellent variant is obtained by wetting the sponge cake with orange liqueur mixed with water and coffee and using half custard and half chocolate cream (obtained by mixing melted dark chocolate with the custard).
  18. Enjoy your meal!


Neapolitan English Soup, Neapolitan English Trifle

There are many variations on English trifle in Italy. This one is Neapolitan, and is made with Pan di Spagna rather than Savoiardi, and for ricotta instead of pastry cream. Different, but just as tasty.

  • 8 ounces (200 g) sponge cake or Genoise (commercially prepared will work if you & # 8217re rushed)
  • 2/3 pound (300 g) very fresh ricotta
  • 1/2 cup (100 g) sugar
  • 1/4 pound (100 g) baking chocolate
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons Liquore Galliano (you could also use Strega or an amaretto)
  • 1/2 cup rum

Grate the chocolate into a bowl.

Put the ricotta through a strainer and into a second bowl.

Put the sugar into a pot with a tablespoon of water, and heat it over a gentle flame, stirring constantly, until it becomes a pale caramel color. At this point stir it, a little at a time, into the ricotta so as to obtain a cream next add the vanilla and the Galliano and mix well.

Thinly slice the sponge cake and line the bottom of a serving dish (10-inch, or 22 cm) with some of it. Sprinkle the sponge cake with the rum and spread two tablespoons of the ricotta mixture over it, followed by a dusting of chocolate. Continue with another layer of sponge cake, more rum, more ricotta, and more chocolate, and repeat the sequence until all is used up, finishing with the grated chocolate. Chill the zuppa inglese for at least 2 hours before serving it.


The recipes of the Chef's Test and It's always noon

Boil the milk and cream with the vanilla and half the sugar (200 g). Whip the egg yolks with the remaining sugar, add the starch and then pour the mixture into the saucepan with the milk and bring it back to the boil.

At this point, turn the cream with a whisk, turn off the heat and let it cool. Chop the two chocolates separately.

Divide the cream into 2 parts: in the first half add 200 g of chopped dark chocolate.

Mix and let cool by covering the cream with a contact film to prevent the skin from forming on the surface.

Add the chopped white chocolate to the cold dark cream and vice versa the dark chocolate in the yellow cream. Fill a transparent cup by alternating layers of ladyfingers soaked in the syrup all & # 8217alchermes with the two creams.

Finish with the yellow cream and, with the help of a pastry bag, cover the entire surface with spikes of cream. Decorate with strands of melted chocolate and leave to rest for a couple of hours before serving.

English soup recipe video

If you want to see the video of Daniele Persegani's Zuppa Inglese recipe proposed in the new edition of the cooking program La Prova del cuoco aired on RaiUno, below you will find the link for viewing.


English soup of La Morra

This is a particular cake, quite different from the traditional zuppa inglese, made in Alba with apricot jam, rum and alchermes.

First of all prepare the creams. For the pastry cream, mix two egg yolks with two spoons of sugar and a half spoon of flour, then add the cream and two dl molk, then keep mixing. Put it in a pot and let boil, always mixing.

After a minute or so, take away from the fire and let cool.

To make the chocolate cream mix two egg yolks with two spoons of sugar, half a spoon of flour, the cocoa add four dl milk and let boil while mixing after a minute, take away from the fire and add the grated dark chocolate, and melt it in the hot cream.

Take the savoiardi and dip them lightly in the coffee put some on the bottom of the tray and cover them with pastry cream.

Then add other biscuits, dipped in the coffee, and cover them with the chocolate cream keep adding biscuits and creams until the end try to finish with the chocolate cream.

Serve cold with a glass of Moscato d & # 8217Asti or Moscato passito.

Armando Gambera

A chemistry graduate from the University of Turin, he works as a secondary school chemistry teacher. For many years, he has focused his studies and research on the field of cookery, wine and cheese, especially those of the Langhe area of ​​Italy. He contributes to Slow Food guides on the subject ('Osteria d'Italia', 'Le Strade del Barolo', 'Barolo and Barbaresco', 'Guida delle Langhe and Roero', 'The recipes of the Langa taverns',' Cheeses of Europe '). He has written books for the La Morra Municipal Cellar: 'The cuisine and wines of La Morra' (The cuisine and wine of La Morra), 'The vineyard on the label, history of Barolo di La Morra' (Vineyards in Labels, the History of La Morra Barolo). His monograph 'La Cucina di Alba nel Novecento' (1900s Cuisine in Alba) features in the book edited by the Famija Albeisa, 'The Great Book of Alba Cuisine' (The Great Book of Alba Cuisine). He writes for magazines (Barolo & amp Co. Slowfood The Taster Itineraries in Piedmont). He is a Master Taster of cheeses and holds the position of Vice President of ONAF (National Organization of Cheese Tasters) he holds lessons in wine and cheese tasting and organizes cookery courses held in restaurants throughout Langa. His cookery courses have given rise to two recipe books: 'Cooking with Wine' (Cooking with Wine) and 'Autumn Cooking'. --------------------------------- Graduated in chemistry from the University of Turin, he is a high school chemistry professor . For several years he has dedicated himself to the study and research in the field of cuisine, wines and cheeses, in particular of the Langhe. He collaborates with the sector guides published by Slow Food ("Osteria d'Italia", "The roads of Barolo", "Barolo and Barbaresco", "Guida delle Langhe and Roero", "The recipes of the Langa taverns", "Cheeses of Europe "). For the Municipal Cellar of La Morra he wrote the books: "The cuisine and wines of La Morra", "The vineyard on the label, history of La Morra Barolo". In "The great book of the cookery of Alba", published by the Famija Albeisa, appears his monograph "The cuisine of Alba in the twentieth century". He writes for some magazines (Barolo & amp Co. Slowfood L’Assaggiatore Itineraries in Piedmont). He is a Master Cheese Taster and holds the position of Vice President of ONAF (National Organization of Cheese Tasters) holds wine and cheese tasting lessons, organizes cooking school courses at Langa restaurants. From the cooking classes he drew two recipe books: "Cooking with wine" and "Autumn cooking".