• 4 egg yolks
• 2 1/2 cups milk
• about 21 Savoiardi (lady fingers)
• 3/4 cup sugar
• one piece lemon zest
• 1/2 cup flour
• fresh whipping cream
• 1 cup Alchermes liqueur
• 2 tbls chocolate chips (optional)
Alchermes is a red Italian liqueur made from rose and jasmine extract added to nutmeg, cinnamon, and coriander distillation.)
1• Warm up the milk in a nonstick sauce pan.
2• In a large bowl beat the egg yolks with the sugar, add the flour and combine the ingredients until well mixed.
3• Add the milk, a little bit at the time to the egg mixture, mixing well.
4• Put the mixture into the sauce pan and cook it on the stove at a medium low heat. Mix the cream continuously with a wooden spoon. When it starts to thicken remove it from the heat and pour it on a large plate to cool off.
5• Stir the cream now and then so that the top doesn’t harden.
6• Dip quickly both sides of the savoiardi in the liquor. Layer them one at the time in a glass bowl large enough to contain 7 savoiardi.
7• Spread 1/3 of the cream and repeat the layer with savoiardi. Finish with the cream.
8• Refrigerate for at least 4 hours better yet overnight. Before serving decorate the zuppa inglese with whipped cream. Serves 8
9• Sprinkle chocolate chips on top to decorate