One of the great things about living here in Melbourne is that we are surrounded by a rich and diverse food landscape. Hence, Melbourne has often been referred to as a 'melting pot' as the subsequent waves of immigration over the last century have contributed to the wonderful ethnic mix that exists in this city today.

In terms of food and more specifically ingredient sourcing, the surrounding  suburbs are like an eclectic larder that I can pick or choose from as both the need and inspiration arises. Thus, if I need to source Middle Eastern ingredients I need to look no further than Sydney road, Brunswick. If it's chicken soup and matzoh balls I'm hankering after, then I'll head down to Carlisle Street in Balaclava. Or if it's a bottle of Limoncello I'm after then I know that I need to head towards the general vicinity of Carlton.

And so last Saturday, Hoover and I jumped into the car and headed toward Lygon Street in search of that brilliant Italian scarlet liqueur called Alchermes. I was fortunate enough to find a bottle at King and Godfrey, which just so happened to be my first guess. So that gave Hoover and I some time to chill at Brunetti before heading back home to prepare and assemble our Zuppa Inglese.


Zuppa Inglese

It would be better if you were to make this the day before you intend to serve it so to allow the savoiardi biscuits to soften and the mixture set. I used a large trifle dish that is approximately 20cm in diameter and 11cm deep.

Ingredients

For the Crema Pasticceria

2 litres of full fat milk

8 organic egg yolks

1 cup of organic plain flour

½ cup of caster sugar

1 tsp of vanilla extract

Zest of a lemon, in large strips

4 tbsp pure cocoa

And

300g vaniglia & cocoa savoidari, roughly chopped

300ml thick cream

½ cup of Alchermes

250g fresh strawberries, optional

50g of dark chocolate, grated



Method

1. In a large saucepan, combine the egg yolks, flour and sugar with a whisk until fully blended or until the sugar has dissolved. Continue to whisk constantly as you add the milk a little at a time.  Place the saucepan over a medium heat and cook, stirring continually with a wooden spoon as the mixture slowly comes to the boil and the crema thickens, this should take 10 -15 minutes.

2. Remove from the heat and transfer half of the crema into another saucepan. While it is still hot add the cocoa and stir thoroughly, until well combined. Allow both the vanilla crema and chocolate crema to cool.

3. Arrange a third of the chopped savoiardi biscuits in a single layer in the bottom of a trifle dish (about 20cm in diameter and 11cm deep) covering the bottom completely, then drizzle a little of the Alchermes liqueur over the savoiardi biscuits. Using a spatula then spread half of the vanilla crema over the layer of savoiardi biscuits.

4. Repeat layering of savoiardi biscuits, Alchermes liqueur and all of the chocolate crema. You can add the strawberries at this point if you like.  Finish with another layer of savoiardi biscuits, Alchermes liqueur and the second half of the vanilla crema. I like to finish off my Zuppa Inglese with a layer of thick cream and some grated dark chocolate.



5. Cover and refrigerate overnight.