Zuppa Inglese

Ingredients

Directions

1. 1

   Separate two eggs. Beat the egg whites, two tablespoons of warm water and a pinch of salt until stiff. Add 75 g sugar and continue beating. Stir in the egg yolk. Mix flour, 50 grams of starch and baking powder, sieve onto the egg mixture and fold in.

2. 2

   Line a springform pan (18 cm diameter) with baking parchment, fill in the dough and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 15 minutes. For the cream, scratch the vanilla pod and scrape out the pulp.

3. 3

   Heat both with the milk. Separate the rest of the egg. Cream the whole egg yolk and 50 grams of sugar. Stir in remaining starch. Remove the vanilla pod from the milk and add the milk to the egg mixture while stirring.

4. 4

   Put the mixture back into the pot and heat while stirring until it becomes thick and creamy. Let the cream cool down. Cut the candied fruit into pieces. Cut the sponge cake horizontally once. Put the lower sponge cake into an ovenproof dish.

5. 5

   Sprinkle with two tablespoons of Mamaretto and cover with half the cream. Sprinkle 1/3 of the candied fruit on top. Repeat the layering process. Put the dessert in a cool place for two hours. Beat the remaining egg whites until stiff, add the remaining sugar.

6. 6

   Spread the beaten egg white on the surface and draw lines in the meringue with a jagged dough card. Bake in the preheated oven (electric: 200 °C / gas: level 3) for ten minutes. Serve garnished with remaining candied fruit and leaves.