Seema’s zuppa inglese recipe

Name: Seema’s zuppa inglese
Yield: Serves 6-8
Ingredients: 2 x lemon loaf cakes, each cut into 8 slices; 1.2ltrs whole milk; 1 tsp vanilla extract; 10 egg yolks; 150g caster sugar; 60g cornflour; 150g dark chocolate, roughly chopped; 150ml Lowicz sour cherry syrup; 1-2 tsp red wine vinegar, to taste; 1 x 370g jar black cherries with kirsch, drained

Created by the Tesco Kitchen

Seema’s zuppa inglese is a playful, grown-up twist on a classic Italian dessert, crafted to follow Big Zuu’s hearty lasagne perfectly. Light slices of lemon drizzle cake are soaked in a sweet, tangy cherry and vinegar syrup, then layered with silky vanilla and rich chocolate custard for a dessert that’s indulgent yet balanced.

See method

Serves 6-8
30 mins to prepare and 2 hours to cool
717 calories / serving

Vegetarian

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150ml Lowicz sour cherry syrup

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Tesco Sponge Fingers 200G
2 x lemon loaf cakes, each cut into 8 slices
£1.45
£7.25/kg
Tesco British Whole Milk 568Ml, 1 Pint
Aldi Price Match
1.2ltrs whole milk
£0.85
£1.50/litre
Tesco Madagascan Vanilla 38ml
1 tsp vanilla extract
£1.15
£30.26/litre
Tesco British Barn Eggs 10 Pack
10 egg yolks
£1.70
£0.17/each
Silver Spoon Caster Sugar 1Kg
150g caster sugar
£2.25
£2.25/kg
Tesco Cornflour 500G
60g cornflour
£2.55
£5.10/kg
Ms Molly's Dark Chocolate Bar 100G
Aldi Price Match
150g dark chocolate, roughly chopped
£0.59
£5.90/kg
Tesco Red Wine Vinegar 350Ml
1-2 tsp red wine vinegar, to taste
£1.55
£4.43/litre
Tesco Pitted Sweet Cherries 350G
1 x 370g jar black cherries with kirsch, drained
£3.00
£8.57/kg

Method

To make the custard base, heat the milk and vanilla in a large saucepan until hot but not boiling, then remove from the heat. In a large bowl, whisk the egg yolks and sugar until combined. Add the cornflour and whisk until smooth. Gradually whisk the hot milk into the egg mixture until fully combined. Return everything to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
Cool the custard, then transfer just over half of the custard to a bowl (this is your vanilla custard). Leave the remaining custard in the saucepan, off the heat. Add the chopped chocolate and stir until melted and fully combined to make the chocolate custard. Cover both custards directly on the surface with clingfilm to prevent a skin forming. Leave to cool to room temperature.
Make the syrup in a small bowl, mix the sour cherry syrup with the red wine vinegar and taste to adjust so it’s sweet with a gentle sharpness.
Time to assemble! Lightly soak slices of lemon drizzle cake in the syrup. Arrange a flat layer of the soaked cake in a round serving dish (24cm). Add a layer of vanilla custard, followed by a layer of chocolate custard, then half of the cherries. Repeat layers until everything is used, finishing with custard on top.
Chill for at least 2 hrs before serving to allow the layers to set.