Egg yolks
Egg yolks are whisked with sugar and cornstarch for the custard layers of zuppa inglese.
- Recipe form
- Yolks
- Recipe use
- Custard for zuppa inglese
Yolks in a layered spoon dessert
Whisk the yolks with sugar and cornstarch until smooth, then gradually add the warm milk. Stir continuously over low heat until the custard boils and thickens.
Half of the custard receives chopped dark chocolate; the other half stays pale. Layer both with savoiardi dipped in alchermes, dust with cocoa and chill before serving.
