Zuppa Inglesa

Ingredients

• Crema:
• 4 cups milk
• 4 egg yolks
• 5 tablespoons sugar
• 4 tablespoons flour

Method

• 1 package ladyfinger cookies
• 1/2 cup Kirsh or cherry liquor
• 1/3 cup water
• Chocolate sauce:
• 1 cup whipping cream
• 8 ounces semisweet chocolate -- chopped
• Warm whipping cream and add chocolate over
• double boiler. Cool.
• Make crema and cool in refrigerator for several hours or overnight.
• Delute liquor with water so that just the essence of the liquor flavor comes through....to your taste.
• In about a 2 quart bowl or container of choice place about 3/4 cup or so of custard. Top with ladyfingers (or cake of choice) that have been briefly soaked in water/liquor mixture. Top with more custard and then with some of the chocolate sauce. Continue to layer: ladyfingers, custard, chocolate sauce until ingredients are used....end with chocolate sauce.
• Refrigerate 1-2 hours before serving. Serve by the spoonful in small bowls. This can be made one day ahead.

Notes

• Description:
• "This is an Italian dessert you see all over Tuscany....even as a
• gelato flavor!"
• Source:
• "La Miniera....Montecatini Val de Cecina"
• Yield:
• "1/2 cup"
• SERVINGS: 10
• SOURCE: Chef Stefania