And back again to great food and my grandmother’s secret book of recipes 🙂
The beginning of October here in Tuscany is still very hot! So why not tasting a fresh cake?
Here is my recipe for a gorgeous Zuppa Inglese!
Ingredients to make the Trifle Cake
How to Make the Zuppa Inglese
Cut the sponge cake in thick slices and sop them with alchermes, spread 2 spoons of custard on the botton of an oven dish, cover with the sponge cake and so alternate the various layers.
Whip the egg whites up and add the sugar, mix all and then spread the meringue on the top of the cake. Let the cake harden in the oven at 150 °C ( 300 °F) for for 20 minutes. Serves it cold and enjoy:-)
Here is the recipe for the super custard cream!