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Seema’s zuppa inglese recipe

Seema’s zuppa inglese recipe

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Created by The Kitchen

Seema’s zuppa inglese is a playful, grown-up twist on a classic Italian dessert, crafted to follow Big Zuu’s hearty lasagne perfectly. Light slices of lemon drizzle cake are soaked in a sweet, tangy cherry and vinegar syrup, then layered with silky vanilla and rich chocolate custard for a dessert that’s indulgent yet balanced. See method

  • Serves Serves 6-8
  • 30 mins to prepare and 2 hrs 00 mins to cool
  • 717 calories / serving
  • Vegetarian

Ingredients

  • 2 x lemon loaf cakes, each cut into 8 slices

For the vanilla and chocolate custard

  • 1.2ltrs whole milk
  • 1 tsp vanilla extract
  • 10 egg yolks
  • 150g caster sugar
  • 60g cornflour
  • 150g dark chocolate, roughly chopped

For the syrup

  • 150ml Lowicz sour cherry syrup
  • 1-2 tsp red wine vinegar, to taste

To assemble

  • 1 x 370g jar black cherries with kirsch, drained

Each serving contains

  • Energy

    3005kj
    717kcal     36%

  • Fat

    30g 42%

  • Saturates

    11g 57%

  • Sugars

    71g 79%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 96.7g Protein 14.3g Fibre 2.9g

Method

  1. To make the custard base, heat the milk and vanilla in a large saucepan until hot but not boiling, then remove from the heat. In a large bowl, whisk the egg yolks and sugar until combined. Add the cornflour and whisk until smooth. Gradually whisk the hot milk into the egg mixture until fully combined. Return everything to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. 
  2. Cool the custard, then transfer just over half of the custard to a bowl (this is your vanilla custard). Leave the remaining custard in the saucepan, off the heat. Add the chopped chocolate and stir until melted and fully combined to make the chocolate custard. Cover both custards directly on the surface with clingfilm to prevent a skin forming. Leave to cool to room temperature. 
  3. Make the syrup in a small bowl, mix the sour cherry syrup with the red wine vinegar and taste to adjust so it’s sweet with a gentle sharpness. 
  4. Time to assemble! Lightly soak slices of lemon drizzle cake in the syrup. Arrange a flat layer of the soaked cake in a round serving dish (24cm). Add a layer of vanilla custard, followed by a layer of chocolate custard, then half of the cherries. Repeat layers until everything is used, finishing with custard on top. 
  5. Chill for at least 2 hrs before serving to allow the layers to set.

Tip: This recipe is perfect for enjoying after Big Zuu's lasagne.

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