Zuppa Inglese (Custard Trifle Dessert)

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened
• 1/2 cup confectioners' sugar
• 2 cups sponge cake, cubed
• 1 cup mixed candied fruit, chopped
• 1/4 cup dark rum (optional)
• 1/2 cup flaked coconut, toasted

Steps

1. 1 In a saucepan, heat milk, half the cream, and half the granulated sugar until just simmering. Remove from heat.
2. 2 Whisk egg yolks and remaining granulated sugar until pale. Temper yolks with hot milk mixture, then return to saucepan and cook over low heat until thickened.
3. 3 Strain custard into a bowl and stir in vanilla. Cool completely.
4. 4 Beat softened butter and confectioners' sugar until fluffy. Fold into cooled custard.
5. 5 In a trifle bowl, layer a third of the sponge cake cubes, followed by custard, fruit, and coconut. Repeat layers twice.
6. 6 Drizzle rum over the layers if using. Refrigerate for at least 4 hours or overnight before serving.

Equipment

• Medium saucepan
• Whisk
• Trifle bowl
• Mixing bowls
• Spatula

Variations

• Substitute sponge cake with ladyfingers for a different texture.
• Add a layer of chocolate shavings for a richer treat.

Substitutions

• If you don't have a vanilla bean, use high-quality vanilla extract.
• Use store-bought pound cake if making sponge cake seems daunting.

Pairings

• Serve alongside biscotti for a classic Italian pairing.
• A glass of Marsala wine complements the dessert beautifully.

Nutrition

Tips

• For best results, make the custard a day ahead to let the flavors meld.
• Toasting the coconut adds a delightful crunch and nutty flavor.

Storage

Store in the refrigerator for up to 2 days. Best served chilled.

Freezing: Not recommended for freezing due to the custard layer's texture.

Serving Suggestions

• Serve with a drizzle of extra rum for a boozy kick.
• Pair with a strong espresso to cut through the richness.

FAQ