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zuppa inglese della nonna



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  • Carbohydrates: 393.0
  • Fats: 23.0
  • Dietary Fiber: 115.0
  • Minerals: 12.0
  • Proteins: 19.0
  • Vitamins: 31.0
  • Water: 18.0


  1. In a pot wish together very well egg yolks
  2. Sugar and corn flour until light
  3. Add lemon zest and vanilla
  4. Mix well
  5. Add boiling milk
  6. Now heat
  7. Stirring
  8. Until it barely reaches a boil
  9. And cook for 30 seconds
  10. Stirring gently
  11. Remove the pot from the fire
  12. Dont overheat this in order to prevent sticking on the bottom of the pot
  13. Set aside until cold or slightly lukewarm
  14. Now prepare the syrup mixing well in a flat bowl all the ingredients until sugar melts
  15. In a nice bowl spread 1 third of the cream
  16. Turn the savoiardi in the syup
  17. Tranfer on the firs layer of cream
  18. If you use the sponge cake
  19. Lay the half of the cake on the cream and spoon over this the half of the syrup
  20. Cover gently with second third of the cream
  21. Repat the step with the savoiardi and spoon the rest of the syrup over these
  22. Cover with the remaing cream
  23. Top with the siewed cocoa powder
  24. Refrigerate at least 5 hours and enjoy
  25. Or a mixture of water
  26. Sugar and some drops almond flavor

Step 20

Total Time in Minute 26

Ingredients Count 11

cooking zuppa inglese della nonna

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Egg yolks






Espresso coffee

Maraschino cherries


Cocoa powder

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