The recipe for Neapolitan English soup, a real dessert that comes as a revisitation of the classic creamy English soup
In Naples, generally, desserts are consumed especially during special occasions or in the holidays, even if you do not disdain a tasty delight in other situations.
This is the case of the typical English soup, usually prepared to receive guests and which was born as a cream in which to dip biscuits and pastries, but which, in its Neapolitan version, becomes a real Dolce to be sliced and served with a good liqueur.
Let's find out the recipe together.
Ingredients
- 1 / 2 liter of whole milk
- 3 tablespoons sugar
- 3 egg yolks
- 3 spoons of starch
- 50 ml of Maraschino (or other liqueur of your choice)
- 300 gr of sponge cake
- 100 gr black cherry jam
- 50 ml Alchermes
- 1 egg white
- 50 gr glass of caster sugar
- 1 glass of water
Preparation of the cream
Let's start by preparing the cream by heating it in a saucepan milk and beating the egg yolks with the sugar, liqueur and flour. We whip to create a smooth and homogeneous mixture to add to the milk. We mix the two products and slowly cook until the cream is very thick. Let the obtained cream cool well.
Whip the cake
We line a bowl, possibly round, with the sponge cake and we wet this with the Alchermes liqueur. We fill the recess in layers alternating the previously prepared cream, the black cherry jam (replaceable with the sour cherries in syrup) and the sponge cake, always wet with the liqueur. We finish what will be the bottom of the cake once we have turned it upside down, with a last layer of sponge cake.
Decoration of the English soup
Let's cool the cake in its bowl for at least one night and then, just hardened, overturn it. Decoriamolo with one Meringue to be prepared at the moment with whipped egg white with the addition of a sugar syrup obtained by adding the same to the water and heating it up to 121 degrees. As soon as it has cooled, the meringue can be placed on the cake to decorate and lightly burned on the surface with the oven grill or with a special tool called a torch.
Notes from the cook
The two used liqueurs can be substituted according to taste. If, instead of sour cherries, you have decided to use candied citrus, the perfect liqueur to combine will obviously be a good Limoncello.
