*  Exported from  MasterCook  *
 
                               ZUPPA INGLESE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Pane di Spagne -- baked and cooled
                         -----PASTRY CREAMS-----
    1      qt            Milk
    1 1/2  c             Sugar
   12                    Egg yolks
      2/3  c             Unbleached all-purpose flour
    1      tbsp          Grated orange zest
    2      tsp           Vanilla extract
    4      oz            Bittersweet chocolate
      1/2  tsp           Cinnamon
                         -----SYRUP-----
      2/3  c             Water
      2/3  c             Sugar
      1/2  c             Dark rum
                         -----FINISHING-----
      3/4  c             Heavy cream
                         Chocolate shavings
                         Candied fruit
 
 BRING THE MILK and half the sugar to a boil in a large saucepan. 
 Whisk the egg yolks in mixing bowl and beat in the remaining sugar. 
 Sift in the flour and beat it in. Beat 1/3 of the boiling milk into the egg
 mixture. Return the remaining milk to a boil and beat in the egg mixture,
 continuing to beat until the pastry cream thickens and comes to a boil.
 Cook, beating about 1 minute. Remove the cream from the heat and pour half
 into each of 2 bowls. Stir the orange zest and vanilla extract into one and
 the chocolate and cinnamon into the other. Press plastic wrap against the
 surface of each and refrigerate until cold. 
  
  FOR THE SYRUP: Bring the water and sugar to a boil in a small pan. 
 Cool and add the rum. Cut the Pane di Spagna into thin vertical slices.
 Place a layer of the slices in the bottom of a glass bowl and moisten with
 the syrup. Spread with half the orange cream. Cover with another layer of
 the Pane di Spagna and moisten with the syrup and cover with a layer of the
 chocolate cream. Repeat with the remaining ingredients, ending with a layer
 of the cake slices and moistening with the remaining syrup. Whip the cream
 and spread on the top. 
 Decorate with some chocolate shavings and the candied fruit. 
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK 
  
                    
 
 
 
 
 
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