Zuppa Inglese

Sponge cake

Beat egg whites with salt until stiff, add sugar briefly in portions. Gently stir in egg yolks, carefully fold in flour and spread on a baking sheet (30 x 33 cm) lined with parchment paper. Bake for 5 min in the middle of the oven heated to 240 degrees. Slide sponge cake with paper onto table and cool under baking sheet. Remove paper, cut sponge cake into two the size of the pan.

Cream

Melt the cornflour in the milk, add the egg, egg yolk and sugar, mix well with a whisk, add the vanilla bean and bring to the boil, stirring all the time. Remove from heat, stir for 2 minutes and pour through a sieve into a suitable bowl, set aside to cool.

Chocolate filling

Crumble chocolate, add water and rum and melt in a not too hot water bath, stir until smooth and cool slightly. Whip cream until stiff and fold in carefully.

Meringue mixture

Beat egg whites with salt until stiff, add sugar and continue beating until glossy.

Zuppa Inglese

Place the 1st layer of sponge cake in the ovenproof dish, drizzle with rum, spread the cream evenly on top,

Place 2nd sponge layer on top, drizzle with amaretto (or another spiced liqueur), spread with chocolate filling, put to cool for 30 minutes. Spread meringue mixture evenly over dessert, make patterns with a fork. Bake for approx. 6 min. on the lowest rack of the oven heated to 250 degrees (Au

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