Ingredients
For custard
6 "large-sized" egg yolks
27 oz. of milk
6 teaspoons flour
9 teaspoons of sugar
Zest of 1 lemon (make sure the rind does not contain any juice and it's finely grated)
1/4 cup cocoa powder (Will be used to make chocolate-flavored custard)
For cake layers
1 large bag (14 oz.) "savoiardi" (ladyfingers) cookies
1 large pot black coffee
1/2 cup cold milk
1/2 cup sweet liqueurs (Tia Maria, Sambuca, Amaretto -- alone or in combination, depending on which taste you prefer)
*The container for the cake is important as it will be same one in which the cake is served in. The container should be big enough to contain two layers of ladyfingers and two layers of custards. And, of course, it should be decorative, as it will rest on the table while the slices are cut.
Directions
To make the custard: combine the first five ingredients (egg yolks, milk, flour, sugar and zest of 1 lemon) and beat until well-mixed. Cook in a double boiler until thick and creamy. Separate prepared custard in half.
Add 1/4 cup of cocoa powder to half of the prepared custard stir. Let it cool.
To make a two-layered cake: first combine coffee, milk and liqueurs. Dip each ladyfinger cookie in this coffee-milk-liqueur mixture and then line half of these cookies in a serving dish.
Cover the ladyfinger cookies with half of the custard (the half without cocoa). Add another layer of cookies soaked in the coffee-milk-liqueur mixture. Then add the other half of the custard (the custard with cocoa).
Decorate the top layer with sweets of your choice (Chocolate, blueberries, roasted almonds, sour cherry jam or whipping cream.
Notes
The "Zuppa Inglese" was made by Olga Palazzo; the photo was taken by Mary Melfi.
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