Zuppa Inglese

Ingredients

A pre-prepared fatless sponge baked in a square tin

Fresh coffee, cooled

Alchemeres liqueur or similar (?Angostura bitters)

1/2 litre milk

4 egg yolks

4 dessert spoons sugar

4 tsp cornflour

Vanilla and lemon zest or cinnamon

Method

Warm the milk with cinnamon or other flavourings, don’t let it boil.

Slice the sponge and place layers in a rectangular dish. Pour over the coffee to lightly soak the sponge and drizzle Alchemeres.

For the custard, mix egg yolks, sugar and cornflour, plus a pinch of salt. Add the warm milk a little at a time, stirring constantly. Place on a low heat, stirring with a whisk until the custard thickens.

Drizzle the custard mixture over the sponge.

Place in a fridge to cool for 2-3 hours.