Zuccotto zuppa inglese with Pavesini

To make the zuccotto zuppa inglese with Pavesini, first soak the gelatin sheets in cold water 2 , then chop the dark chocolate with a knife 2 and set aside. Prepare the custard: pour the milk and cream into a saucepan 3 .

Add the orange and lemon zest 4 and bring to a boil. Meanwhile, put the eggs, egg yolks and sugar in a separate bowl 5 . Beat well with a whisk, then add the cornstarch 6 .

Also add a pinch of salt 7 and mix again 8 . Pour the hot milk into the egg yolk mixture, filtering it through a sieve 9 .

Stir 10 and transfer everything back into the saucepan 11 . Let it thicken over low heat, stirring constantly 12 .

Once the desired consistency is reached, divide the cream evenly into 2 bowls 13 . In one bowl, add the drained and squeezed gelatin 14 , then incorporate it by stirring with a whisk 15 .

In the second bowl, add the chopped chocolate 16 and stir to dissolve it evenly 17 . Cover both creams with plastic wrap and let them cool first at room temperature and then in the refrigerator 18 .

After the resting time, prepare the soaking liquid by pouring the alchermes and water into a bowl 19 , add the orange juice 20 and mix 21 . Once cooled, take the creams and transfer them into 2 pastry bags without a nozzle.

You are ready to assemble the dessert: line the inside of a 21 cm diameter zuccotto mold with plastic wrap, making sure it protrudes abundantly from the sides. Dip the classic Pavesini in the soaking liquid 22 and place them on the base of the mold, taking care to turn the top part outwards 23 . Continue by slightly overlapping the Pavesini until you completely cover the sides 24 .

Squeeze a part of the chocolate custard on the bottom of the mold 25 and level with a spatula 26 , then cover with a layer of cocoa Pavesini dipped in the alchermes soaking liquid 27 .

Now squeeze the classic custard over the layer of cocoa Pavesini 28 , level with the spatula 29 and cover with a second layer of cocoa Pavesini, always dipped in the soaking liquid 30 .

Complete with the remaining chocolate custard 31 and cover with the classic Pavesini dipped in the soaking liquid, then close by folding the excess plastic wrap inwards 32 . Let it set in the refrigerator for at least 5 hours 33 .

After this time, turn the zuccotto upside down on the serving plate 34 and gently lift the mold, then remove the plastic wrap 35 . Whip the fresh cream with the powdered sugar and squeeze tufts along the edge 36 .

Also decorate the top with whipped cream tufts 37 , then crown with redcurrant sprigs 38 . Your zuccotto zuppa inglese with Pavesini is ready to be served 39 !