“Zuppa inglese” (“english pudding”), sopa inglesa in local dialect, is a home made pudding that has been prepared in Romagna since the 19th century.
Ingredients (serves 4): 4 eggs, 4 tablespoons of flour, 4 tablespoons of sugar, 50 g of cocoa powder, 500 ml of milk, zest of half a lemon, savoiardi biscuits, liquor alchermes or rosolio.
Method: mix egg yolks, sugar, flour, milk and grated lemon zest in a bowl for about ten minutes. Pour the mix in a pan and cook it over a gentle heat. Stir continuously and stop cooking when the custard starts thickening; divide it into two parts and carefully mix one with the cocoa powder. Dip the savoiardi in the liquor and lay them in a bowl; layer custard and savoiardi and make sure you save some chocolate custard for the top layer. Leave the trifle to rest for a little, then place it in the fridge and eat chilled.
