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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Zuppa Inglese
Zuppa Inglese

For the Confectioner's Custard:
4 egg yolks
3 and 1/2 oz (100 grams) caster or superfine sugar
1 oz (25 grams) plain flour
18 fl oz (500 ml) milk
A few drops of vanilla essence
1 teaspoon grated lemon rind

For the Zuppa Inglese:
1 tablespoon cochineal
2 tablespoons rum
9 oz (250 grams) sponge cake, sliced

For the Decoration:
3 and 1/2 fl oz (100 ml) double cream
Mixed crystallized fruit
Chocolate chips or fresh berries
Prepare the Confectioner's Custard:
Beat the egg yolks with the sugar in a pan until pale and fluffy.

Gradually stir in the flour until evenly mixed.

Bring the milk just to boiling point in another pan and add the vanilla or lemon rind, then remove from the heat.

Gradually add the hot milk to the egg yolk mixture then cook over a low heat, stirring constantly, for 3-4 minutes until thickened.

Pour the custard into a bowl and leave to cool, stirring occasionally to prevent a skin from forming.

Prepare the Zuppa Inglese:
Reserve 8 fl oz (250 ml) of the confectioners custard.

Mix the cochineal with 1 tablespoon water in a shallow dish.

Mix the rum with 1 tablespoon water in another shallow dish.

Arrange a layer of sponge cake on the base of a broad glass dish, sprinkle with the cochineal mixture and pour on a layer of confectioner's custard.

Make another layer of sponge cake, sprinkle with the rum and pour on another layer of confectioner's custard.

Continue making alternating layers, ending with a layer of sponge cake.

Chill in the refrigerator for 1 hour.

Remove the bowl from the refrigerator and leave to stand for about 10 minutes.

Meanwhile, stiffly whip the cream.

Spread the reserved confectioner's custard on top of the last layer of sponge cake.

Fill a piping bag fitted with a star nozzle with the whipped cream and use to decorate the trifle, then add crystallized fruit and chocolate chips or fresh berries. Serves 6.
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