Zuppa Inglese
Cream and Marsala Trifle

For the cake:
Butter, for greasing
3 eggs
4 ounces (100 grams) superfine sugar
4 ounces (100 grams) plain white or Italian type 00 flour
1/2 teaspoon (2.5 ml) baking powder
3 tablespoons (45 ml) Marsala wine

For the creme Anglaise:
3/4 pint (450 ml) milk
4 large egg yolks
3 ounces (75 grams) superfine sugar
1/2 teaspoon salt
1 teaspoon (5 ml) vanilla extract
Grated zest of 1/2 an unwaxed lemon

For the topping:
1/2 pint (300 ml) double cream
Few toasted flaked almonds (for decoration)


Preheat oven to 350 F (180 C) Brush an 8 inch (20 cm) springform cake tin
thoroughly with a little melted butter. Beat together the eggs and sugar
for 10-15 minutes until thick and creamy. Sift the flour and baking powder
together then, using a metal spoon, fold into the egg mixture. Put the
mixture into the prepared tin and bake in the oven for 20 minutes until
the cake is golden and has shrunk away from the sides of the tin. When
cool, remove from the tin and place the cake in a large, heatproof serving
bowl or individual serving dishes. Pour over the Marsala, break up the
cake a little and set aside. Prepare the creme Anglaise: In a saucepan,
bring the milk to just below boiling point and keep it hot. In a bowl,
whisk together the egg yolks, sugar and salt until pale and fluffy. Pour
in the hot milk, stirring with a wooden spoon. Return the mixture to a
clean pan and heat gently, stirring all the time, until the mixture
thickens and coats the back of a wooden spoon. Stir in the vanilla extract
and lemon zest and pour over the cake. Leave until cold. When cold, whip
the cream until it holds its shape, then use to cover the creme Anglaise.
Scatter over the almonds to decorate. Serves 8.


"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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