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Zuppa inglese

Zuppa inglese

Name: Zuppa inglese
Ingredients: 1 pouch Sponge Cake Mix; 250ml water; 1 pouch Crème Patissière Mix; 1l milk; 100g Gianduia Cream; 200ml water; 100g sugar; 100g alchermes; 100g albumen; 200g sugar

Ingredients

sponge cake

1 pouch Sponge Cake Mix
250ml water

crème patissèrie

1 pouch Crème Patissière Mix
1l milk

chocolate crème patissèrie

100g Gianduia Cream

alchermes syrup

200ml water
100g sugar
100g alchermes

meringue

100g albumen
200g sugar

Method

In a mixer, add the water with the sponge cake mix and whisk at medium speed for 4 minutes.
Place in a 24 cm cake tin and cook at 160° for at about 25 minutes.
Prepare the crème patissèrie by blending the ingredients with an immersion mixer and divide it in two parts.
One of them have to be flavored with chocolate, adding chocolate topping or gianduja cream (for half a dose we recommend 100g of chocolate).
Boil water and sugar in a pot, turn off and add the alchermes.
Prepare the dessert by wetting layers of sponge cake with cold alchermes syrup, alternating layers of cream and sponge cake and layers of chocolate cream.
Close the last layer with the sponge cake.
Garnish with whipped cream or whipped classic raw meringue using a sac à poche and burnt with a pastry tube.