Description
Italian dessert alternative to all the famous Tiramisu, but with custard and with a fragrant biscuit. And the day before (tastes even better the next day!). The recipe for this dish was posted on the website in the 2009 user Osya called "Zuppa inglese" and is illustrated with me in the framework of "Coloring".
Ingredients
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Biscuit
3 piece
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Dark chocolate
100 g
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Coffee natural
100 ml
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Rum
50 ml
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Liqueur
100 ml
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Yolk egg
6 piece
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Sugar
150 g
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Vanilla
1 piece
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Flour
50 g
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Milk
500 ml
Cooking
Prepare the custard (cream pasticcera), here are our products for this.
Pour the milk into a saucepan, leave about 0.5 Cup, add the vanilla pod (or extract) and put on a weak fire. Bring to boil, remove from heat and set aside aside.
Meanwhile, good RUB whisk sugar with egg yolks...
... add the flour and pour a trickle of milk, stirring with a whisk, the mass was smooth.
From milk to get vanilla. Pour a little hot milk into the yolks, stirring constantly. Thus "temper" the egg yolks. Then pour the yolks into the saucepan with the remaining milk and put on very slow fire.
Here we close the kitchen of the castle and remain at 12-15 minutes so You will not be distracted, because you need to constantly stir the milk with the egg yolks to curdle and it doesn't burn. Interfere need a whisk! The cream should be as thick cream as pictured. To put cream to cool down, put it in another bowl and cover with a film.
Meanwhile, brew strong coffee, pour it into a bowl. Add rum and allow to cool. Break the chocolate and melt it in a water bath, adding a little water or milk.
Cream be divided into two parts, one part add the chocolate.
In the classic recipe of this dessert do not use Savoiardi, and a biscuit. I took here are finished sponge cakes. Of course, you can prepare the cake yourself. It is desirable that it was not high.
Dessert is served in portion cups, as it will be, indeed, as the soup liquid, a little thinner than Tiramisu. One of the cups cut out circles-discs...
... and put on the bottom of each Cup. Teaspoon "engineered" cakes with raspberry liqueur. For children can I take raspberry syrup, diluted with water.
Spread the chocolate cream (a teaspoon). Put the next disc, press a bit and impregnate his coffee with rum (for children, you can make cocoa milk). Disk put white cream.
And so to the end. Decorate as desired. The last layer of cream squeezed the frosting bag and decorate the chocolate "shavings". Refrigerate for a few hours. Preferably, at night. The next day, the dessert will taste even better because well-soaked rum, liqueur and cream.
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