When I was in Italy as a kid over 20 years ago, I discovered this amazing gelato - half creamy, custardy ice cream and half trifle. Then, when we were in Florence on our honeymoon and on the day of my birthday I discovered it again! I started doing a bit of research on what exactly is in a Zuppa Inglese - the original trifle, rather than the gelato variety, and it turns out that it is savoiardi biscuits soaked in an Italian liqueur called Alchermes, a spirit infused with cinnamon, cloves, nutmeg and vanilla flavours. Not having come across this before in Sydney (although I'd love to find it) I decided to replicate the flavours in my Zuppa Inglese Gelato and soak the biscuits in Pipeclay Tawny Port from Pieter van Gent winery in Mudgee which has many similar flavours through it - I'm sure you could substitute with any Australian Tawny to get the same effect as my dessert.
500ml Milk
125ml Cream
Cinammon stick
1 vanilla pod (I used 1 teaspoon of Queen Vanilla Bean Paste instead of the real thing)
8 cloves
5 egg yolks
110g caster sugar
8 Savoiardi Biscuits
125 ml Pipeclay Tawny Port
Cocoa powder to sprinkle
Separate the eggs, and beat the yolks with the sugar until the mixture is thick, creamy and looks like a ribbon when you lift the whisk out of the bowl;
When the milk mixture is a at almost boiling (you can see little bubbles starting to appear around the edge of the saucepan), pour quickly into the egg mixture. Be careful to keep the cinnamon stick in the saucepan when you pour it;
Whisk it all together for a few seconds, till combined, and then pour it back into the saucepan;
Stir constantly with a wooden spoon over a low heat until the custard thickens. You'll know it's ready when the custard coats the back of the wooden spoon, and holds the position when you run your finger through it;
Sieve the custard into a jug or bowl, and discard the cinnamon sticks and cloves;
Cool the custard in the fridge;
When the custard is cold, churn in the ice cream maker according to the instructions;
Once churned, it's time to layer the gelato and soaked savioardi biscuits;Soak the savioardis in the Tawny Port till they are completely covered by the port, but not totally soaked through;
Layer one scoop of gelato with half a savioardi; repeat this twice but in the 3rd layer use a whole savioardi and finish by a layer of the gelato;
Put back in the freezer until ready to serve;
Serve sprinkled with some cocoa powder.
When I was in Italy as a kid over 20 years ago, I discovered this amazing gelato - half creamy, custardy ice cream and half trifle. Then, when we were in Florence on our honeymoon and on the day of my birthday I discovered it again! I started doing a bit of research on what exactly is in a Zuppa Inglese - the original trifle, rather than the gelato variety, and it turns out that it is savoiardi biscuits soaked in an Italian liqueur called Alchermes, a spirit infused with cinnamon, cloves, nutmeg and vanilla flavours. Not having come across this before in Sydney (although I'd love to find it) I decided to replicate the flavours in my Zuppa Inglese Gelato and soak the biscuits in Pipeclay Tawny Port from Pieter van Gent winery in Mudgee which has many similar flavours through it - I'm sure you could substitute with any Australian Tawny to get the same effect as my dessert.
500ml Milk
125ml Cream
Cinammon stick
1 vanilla pod (I used 1 teaspoon of Queen Vanilla Bean Paste instead of the real thing)
8 cloves
5 egg yolks
110g caster sugar
8 Savoiardi Biscuits
125 ml Pipeclay Tawny Port
Cocoa powder to sprinkle
Separate the eggs, and beat the yolks with the sugar until the mixture is thick, creamy and looks like a ribbon when you lift the whisk out of the bowl;
When the milk mixture is a at almost boiling (you can see little bubbles starting to appear around the edge of the saucepan), pour quickly into the egg mixture. Be careful to keep the cinnamon stick in the saucepan when you pour it;
Whisk it all together for a few seconds, till combined, and then pour it back into the saucepan;
Stir constantly with a wooden spoon over a low heat until the custard thickens. You'll know it's ready when the custard coats the back of the wooden spoon, and holds the position when you run your finger through it;
Sieve the custard into a jug or bowl, and discard the cinnamon sticks and cloves;
Cool the custard in the fridge;
When the custard is cold, churn in the ice cream maker according to the instructions;
Once churned, it's time to layer the gelato and soaked savioardi biscuits;Soak the savioardis in the Tawny Port till they are completely covered by the port, but not totally soaked through;
Layer one scoop of gelato with half a savioardi; repeat this twice but in the 3rd layer use a whole savioardi and finish by a layer of the gelato;
Put back in the freezer until ready to serve;
Serve sprinkled with some cocoa powder.
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