Strawberry and Honey Zuppa Inglesea
I love cooking food for friends. But I can’t say I really enjoy preparing course after course- my kitchen is too small, and besides you miss out on all the fun if you are stuck in the kitchen. So I prefer to offer nibbles, main course, a side dish and dessert. Bread is absolutely crucial. And of course, lots of wine. Needless to say the food will be the best I can afford. Long gone are the days when I would cook to try to impress. Simplicity is by far the way to go, both for yourself and your guests. I don’t think entertaining is the time to pull out confronting flavours. I like to know that people are relaxed and enjoying themselves, rather then worry if they like the food. I tend to avoid very strong cheeses, offal, or foods that are very spicy.This is where this dessert is ideal. I think most people would find it a joy to eat. Zuppa Inglese is the Italian version of Trifle. It is often made with a base of cake or biscuits soaked in Marsala , then covered with custard and topped with whipped cream and fruit. And there are as many versions, as there are cooks. I substitute Port for the Marsala and sweeten my custard with honey. Both ingredients work well with the strawberries. Don’t be put off making your own custard. Home made custard is far superior to the shop bought version, and this one is easy. It contains a little flour to stabilze the mixture. Try it, the end result will be lovelier.I was very happy when an Italian friend commented that this Zuppa reminded him of his mother’s version.
Ingredients
150g sugar
150g water
150g port
1 punnet of strawberries, washed and hulled
1-2 tbsp sugar, extra
Madeira sponge, from the shop
1-2 tbsp of roast slivered almonds
3 egg yolks (free range)
1 tsp flour
25g honey
1 tsp sugar, extra again
600ml 35% fat cream
4 tsp sugar, extra again
Fine Bitter chocolate bits (optional)
150g sugar
150g water
150g port
1 punnet of strawberries, washed and hulled
1-2 tbsp sugar, extra
Madeira sponge, from the shop
1-2 tbsp of roast slivered almonds
3 egg yolks (free range)
1 tsp flour
25g honey
1 tsp sugar, extra again
600ml 35% fat cream
4 tsp sugar, extra again
Fine Bitter chocolate bits (optional)
Method
Place sugar and water into a saucepan and stir to dissolve sugar. Bring to the boil and simmer for 1 minute. Allow to cool and only then, add the port.
In the meantime cut your strawberries into halves and sprinkle with the extra sugar. Allow to macerate, until the juices from the strawberries are released and the sugar has dissolved. The strawberries can sit like this for several hours, without any damage.
Cut the cake into slices 1cm thick. Also remove the brown edges. Line a serving dish (I use a glass bowl) with the cake, covering the entire bottom surface and spoon over the port syrup. Now this amount of syrup will be too much. Just refrigerate any left over syrup for next time. It keeps indefinitely. It is hard to say how much syrup is required to soak the sponge. This depends on personal taste and on the actual cake you are using.
Add the strawberries and any juices on top of the cake base. Then scatter over this the almonds.
Heat half the cream until scalding.
Whilst this is occurring, beat the egg yolks, honey, the extra tsp sugar, and flour until there are no lumps.
Pour over the hot cream, still beating.
Tip back into the saucepan and cook over a gentle heat until thickened and creamy, stirring constantly. Be careful not to curdle the custard.
Pour through a sieve onto the cake and strawberries.
Leave to cool, cover and refridgerate until set.
Beat the remaining cream and the extra 4 tsp of sugar until it forms soft peaks. Spread the cream over the custard and refridgerate over night.
When you are ready to eat, sprinkle over the chocolate bits (if using) and serve. Enough for 6.
Place sugar and water into a saucepan and stir to dissolve sugar. Bring to the boil and simmer for 1 minute. Allow to cool and only then, add the port.
In the meantime cut your strawberries into halves and sprinkle with the extra sugar. Allow to macerate, until the juices from the strawberries are released and the sugar has dissolved. The strawberries can sit like this for several hours, without any damage.
Cut the cake into slices 1cm thick. Also remove the brown edges. Line a serving dish (I use a glass bowl) with the cake, covering the entire bottom surface and spoon over the port syrup. Now this amount of syrup will be too much. Just refrigerate any left over syrup for next time. It keeps indefinitely. It is hard to say how much syrup is required to soak the sponge. This depends on personal taste and on the actual cake you are using.
Add the strawberries and any juices on top of the cake base. Then scatter over this the almonds.
Heat half the cream until scalding.
Whilst this is occurring, beat the egg yolks, honey, the extra tsp sugar, and flour until there are no lumps.
Pour over the hot cream, still beating.
Tip back into the saucepan and cook over a gentle heat until thickened and creamy, stirring constantly. Be careful not to curdle the custard.
Pour through a sieve onto the cake and strawberries.
Leave to cool, cover and refridgerate until set.
Beat the remaining cream and the extra 4 tsp of sugar until it forms soft peaks. Spread the cream over the custard and refridgerate over night.
When you are ready to eat, sprinkle over the chocolate bits (if using) and serve. Enough for 6.
