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Tia maria zuppa inglese
Tia maria zuppa inglese
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Indulge in a creamy Italian dessert - the perfect sweet ending to any feast.
Instructions:
  • Preheat the oven to 180°C. Grease two 20cm round cake pans with melted butter and line the bases with non-stick baking paper.
  • 1. In a mixing bowl, use an electric beater to whip eggs and sugar for 10 minutes until they turn pale, thick, and creamy. 2. In a separate bowl, sift flour, cornflour, and salt. 3. Repeat sifting process. 4. Gently sift the flour mixture over the whipped eggs. 5. Using a large metal spoon, carefully fold the ingredients together until fully combined. 6. Divide the mixture evenly between the prepared pans. 7. Bake in the oven for 20-25 minutes until set. 8. Transfer the cakes to wire racks lined with baking paper to completely cool.
  • Heat milk in a saucepan until almost boiling. Remove from heat. Beat egg yolks and sugar until pale and creamy. Mix in flour. Gradually add milk while whisking. Cook over medium-low heat until boiling, then simmer until thickened. Divide custard into two bowls. Stir vanilla into one bowl and chocolate into the other. Chill in the fridge for 1 hour.
  • Halve each cake horizontally using a large serrated knife. Place one cake half on a serving plate. Brush with 1 tablespoon of Tia Maria. Spread half of the vanilla custard over the cake. Place half of the strawberries on top of the custard. Place another cake half over the strawberries and brush with 1 tablespoon of Tia Maria. Spread chocolate custard over the cake. Repeat layering with the remaining cake, Tia Maria, vanilla custard, and strawberries, finishing with Tia Maria. Chill in the fridge, covered, for 4 hours or overnight.
  • Sprinkle with cocoa powder and garnish with more strawberries.

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