675. Zuppa Inglese

English Trifle

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

In Tuscany, due to the region’s climate and also because the stomach of its inhabitants has become accustomed to this manner of cooking, the emphasis is on making dishes that turn out light and, whenever possible, rather runny. Thus, the custard there is silky smooth, made without starch or flour, and customarily served in little cups. Yet while it is true that a custard prepared in this fashion is more delicate to the taste, it does not lend itself to English trifle, which is prepared in a