Conosci davvero la zuppa inglese? Questa versione è quella perfetta! Da provare subito!

Have you ever tasted a truly authentic zuppa inglese? With homemade sponge cake, double custard – one citrus and one chocolate – and a beautifully toasted meringue that makes your mouth water just by looking at it! In this video, I’ll show you how to make one of the most elegant and visually stunning spoon desserts from Italian tradition, inspired by the English trifle but 100% made in Italy. You’ll discover how to: ✅ Prepare two velvety, fragrant creams 🕒 Make a soft, perfect sponge cake 🍽️ Assemble and decorate the dessert with flambé meringue Video Chapters 0:00 Introduction 0:48 Preparing the custards 2:35 Making the sponge cake 4:15 Assembling the dessert 6:12 How to make Italian meringue 8:00 Final decoration and flambé 9:10 Storage tips and variations Subscribe to the channel ➡️ https://bit.ly/LaCucinadiSonia Let me know in the comments if you prefer the version with ladyfingers or sponge cake! 🔗 Full recipe on the website: https://www.soniaperonaci.it/zuppa-in... 🧾 Ingredients (for a 19 cm diameter and 10 cm height cup) For the two custards: 500 g whole milk 200 g egg yolks (about 10) 1 teaspoon vanilla extract Grated zest of 1 lemon Grated zest of 1 orange 150 g granulated sugar 25 g cornstarch 25 g rice starch 150 g chopped dark chocolate (for the chocolate version) For the sponge cake: 135 g egg whites 90 g egg yolks 125 g granulated sugar 125 g all-purpose flour 1 teaspoon vanilla extract Grated zest of 1 lemon A pinch of salt For the soaking syrup: 300 g Alchermes (alternatively, for kids: 150 g sugar + 150 g water + red food coloring) For the Italian meringue: 110 g egg whites 215 g granulated sugar 50 g water 👩‍🍳 Step-by-step procedure 1. Custards (vanilla and chocolate) In a bowl, combine the egg yolks, sugar, vanilla extract, grated citrus zests, cornstarch, and rice starch. Mix until you have a smooth cream. Bring the milk to a boil in a saucepan. Pour the egg mixture into the hot milk and whisk until the cream thickens. Immediately divide the cream: 375 g should be poured over the chopped chocolate and mixed until you have a smooth ganache. The rest remains as vanilla cream. Cover both creams with plastic wrap and let cool. 2. Sponge Cake Whip the egg whites until they start to turn white and frothy. Gradually add the sugar and continue whipping until you achieve a meringue consistency. Incorporate the egg yolks one at a time, then the vanilla extract and lemon zest. Finally, add the flour and salt, gently folding from the bottom up. Spread the batter into two 20 cm rings on a baking sheet lined with parchment paper and bake at 200°C for about 10 minutes. Let cool, then trim the edges by 1 cm. 3. Assembling the Zuppa Inglese Re-soften the creams by whipping them with electric beaters. Place each cream in a piping bag. Soak the first sponge cake layer with plenty of Alchermes and place it in the cup. Cover with the chocolate cream, swirling it on. Layer the second soaked disk and finish with the vanilla cream. Chill in the fridge for at least 1 hour. 4. Flambé Italian Meringue Prepare a syrup with water and 180 g of sugar, bringing it to 118°C. Meanwhile, whip the egg whites with 35 g of sugar. Pour the boiling syrup in a thin stream into the egg whites while the mixer is running. Continue whipping until the bowl is warm. Transfer the meringue to a piping bag with a smooth tip. Retrieve the zuppa inglese from the fridge and decorate the top with neat swirls. Flame with a kitchen torch until golden. 📌 Did you know? The Alchermes used for the soaking syrup is so ancient that it was even known in medical pharmacies in the 1500s! #zuppainglese #italiandesserts #traditionalrecipe