Zuppa Inglese

Method

Crema Pasticcera (Custard cream)

1. In a pot, on a medium heat, bring milk, vanilla and lemon rind to a mild simmer (just below boiling). Take off the heat and allow it to cool.
2. Whisk egg yolks and sugar until pale and creamy. Add the cornflour and continue to whisk for a further 5 min.
3. Strain the milk, removing the pod and lemon rind. Add to the egg mixture, mixing well.
4. Return to the stove, cook slowly on a medium to low heat, mixing well until it thickens and resembles custard.

Pan di Spugna al Genovese (Génoise Sponge)

1. Prepare a baking tray with high sides and line it with greaseproof paper – a little butter will help it stick. Preheat the oven to 160°C/320°F fan-forced.
2. In a bowl add the egg yolks and whisk with the sugar until pale and creamy. Add the vanilla essence, lemon zest and butter, whisk to combine.
3. In another bowl, whisk the separated egg whites with a pinch of salt until soft peaks form.
4. Sift the flour into the egg yolks and fold well. Combine the mixture with the egg whites and fold, until fluffy
5. Pour out into the lined baking tray and cook for 20-30 min or until a skewer inserted comes out clean
6. When cooked, leave to cool on a baking rack.

Campari Gelatine and Simple Syrup

1. Combine sugar and water in a saucepan over a medium/high heat. Bring to the boil, stir well until all the sugar has dissolved. Switch off the heat.
2. Add the campari and pour half into a separate bowl (about 300mL) for use later.
3. In a new bowl, soak the gelatine leaves for approximately 5-7 min in cold water. Remove and gently squeeze out excess water.
4. Add the gelatine to the remaining half of the Campari syrup on the stove and heat on low until all the gelatin has dissolved (do not allow it to boil).
5. Cool and allow the syrup to set in an empty ice-cube tray, or flat rectangular dish (suitable for chilling in the fridge) for 3-4 hrs

Chantilly Cream

1. In a bowl, combine thickened cream, vanilla extract and caster sugar. Beat well until light-fluffy peaks form, about 3-4 min. Use a balloon whisk for best results. Set aside
2. In a fresh bowl, quarter the strawberries, half the blackberries and blueberries, mix well with a little sugar and the small shot of Cointreau.
3. Cut the sponge into the desired shape of the serving bowl (or individual glasses) and douse well with the campari simple syrup. The sponge should be about 1 cm thickness.

Assembly

1. Place a few gelatine cubes and mixed berries together at the base of the serving bowl or glass, next layer some soaked sponge. Brush with more campari syrup. Add a few dollops of the custard crema pasticcera. Add another layer of sponge and drizzle over more syrup.
2. Add more gelatine cubes and berries. Dollop over the chantilly cream. Finish with a few remaining berries and the grated chocolate.
3. Leave in the fridge until ready to serve.