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Italian Organic Oregano is 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 Italian recipes.
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
(Cream and Marsala Trifle)
 
 
Ingredients:

For the Cake:
Butter, for greasing
3 eggs
4 ounces (100 grams) superfine sugar
4 ounces (100 grams) plain white or Italian type 00 flour
1/2 teaspoon (2.5 ml) baking powder
3 tablespoons (45 ml) Marsala wine

For the Creme Anglaise:
3/4 pint (450 ml) milk
4 large egg yolks
3 ounces (75 grams) superfine sugar
1/2 teaspoon salt
1 teaspoon (5 ml) vanilla extract
Grated zest of 1/2 an unwaxed lemon

For the Topping:
1/2 pint (300 ml) double cream
Few toasted flaked almonds (for decoration)

Directions:
 
Preheat oven to 350 F (180 C).

Brush an 8 inch (20 cm) springform cake tin thoroughly with a little melted butter.

Beat together the eggs and sugar for 10-15 minutes until thick and creamy.

Sift the flour and baking powder together then, using a metal spoon, fold into the egg mixture.

Put the mixture into the prepared tin and bake in the oven for 20 minutes until the cake is golden and has shrunk away from the sides of the tin.

When cool, remove from the tin and place the cake in a large, heatproof serving bowl or individual serving dishes.
 
Pour over the Marsala, break up the cake a little and set aside.

Prepare the Creme Anglaise:
In a saucepan, bring the milk to just below boiling point and keep it hot.

In a bowl, whisk together the egg yolks, sugar and salt until pale and fluffy.

Pour in the hot milk, stirring with a wooden spoon.

Return the mixture to a clean pan and heat gently, stirring all the time, until the mixture thickens and coats the back of a wooden spoon.

Stir in the vanilla extract and lemon zest and pour over the cake. Leave until cold.

When cold, whip the cream until it holds its shape, then use to cover the creme Anglaise.

Scatter over the almonds to decorate. Serves 8.
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