The Italians use the term zuppa inglese (English soup) for a dessert made with custard and sponge finger biscuits (known to the English as trifle). The French use the term crème anglaise for what the English call custard. In Turkey, the dish called supangle (pronounced ‘soup anglais‘) is made with slices of sponge and chocolate custard. Therefore I feel entitled to torture the language further by calling my mixture of chocolate custard and coffee-soaked biscuits zuppa turca.
First make a Turkish coffee in a cezve or small saucepan with
Now make a sugar syrup. Stir the remaining sugar and
Combine the coffee with the mastic liqueur, Kahlua and sugar syrup. Spread the sponge fingers in a single layer in a baking dish. Pour over the coffee mixture and then rest in the fridge for 30 minutes.
To make the topping, warm the milk in a saucepan over low heat. Add the sugar to
Place a layer of soaked sponge fingers in the bottom of four pudding bowls (glass, ideally). Pour the chocolate mixture over the top.
Chill the bowls in the fridge for 1 hour. Decorate with shaved coconut, roasted coffee beans and pistachios, and serve.
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