Zuppa inglese

Prepare the Pan di Spagna and the Italian meringue following the instructions in the corresponding recipes

Beat the egg yolks in a small saucepan with the sugar, slowly incorporate the sifted flour and finally dilute with the warm milk

Flavor the mixture with the lemon zest and vanilla and cook over moderate heat, stirring continuously for about 10 minutes until it thickens

Remove the custard from the heat and let it cool

Cut the Pan di Spagna into slices about one centimetre thick

Spread a thin layer of custard on the bottom of a baking dish, cover it with half of the Pan di Spagna slices and soak these with half a glass of rum

Form an even layer of custard over the cake using half of the remaining custard and cover it with the remaining Pan di Spagna, which you will soak with half a glass of Alchermes

Spread the remaining custard over it and level it well with a spatula or the blade of a knife

Place the Italian meringue into a cloth piping bag fitted with a round, plain tip and distribute it over the surface of the dessert creating a lattice decoration

Bake the zuppa inglese in a preheated oven (200°C) for 7-8 minutes

When done, remove the dessert from the oven, let it cool and serve