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DHANO923
Zuppa inglese with raspberries
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Ingredients
Directions
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Mix the cakeblokjes with the rum and raspberries and divide half of this mixture over the glasses.
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Bring the milk to the boil with the vanilla pod and let it sit for 10 minutes at a low setting.
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Beat the egg yolks with 50 grams of the sugar and the flour in a bowl until a smooth creamy mass.
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Remove the vanilla pod and gradually add the hot milk while beating. Pour this back into the pan and let the custard bind to the lowest setting while stirring.
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Remove from the heat source and allow to cool to lukewarm while stirring.
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Pour a layer of custard on the cake and fill with a layer of cake. Pour the custard to the edge and allow to cool for at least 1 hour in the refrigerator.
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Beat the whipped cream with the rest of the sugar and pour a nice scoop of cream on each glass of zuppa inglese.
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Nutrition
580Calories
Sodium0% DV0g
Fat48% DV31g
Protein26% DV13g
Carbs17% DV51g
Fiber0% DV0g
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