“English Soup”

Name: “English Soup”
Yield: makes 12 servings
Ingredients: Sponge Cake (preceding recipe); 1 lemon; 2 1/2 cups milk; 1/2 cup sugar; 3 tablespoons cornstarch; Pinch salt; 5 large egg yolks; 1 teaspoon vanilla extract; 1/2 cup finely diced candied fruit; 2 1/2 cups heavy cream; 1/2 cup sugar; 1/2 cup simple syrup (see note below); 1/2 cup alchermes liqueur or rum; 1/4 cup Maraschino or other cherry brandy; Fruit for decoration

December 9, 2011

In this recipe, I prepare the zuppa inglese almost as you would a layer cake. Although the method is fairly easy, you may want to try the following more traditional and even easier way the first time you make it. Prepare all the components as described below, but assemble them thus: Line a 13 × 7–inch ceramic or glass serving dish with one layer of sponge cake, cut side up. Brush and fill the layers as described below, finishing with a layer of whipped cream over the top layer of cake. Chill and decorate as described below. To serve, spoon the zuppa inglese from the dish, passing any remaining whipped cream and pastry-cream sauce separately.

Cooks' Note

To make simple syrup, stir 1/2 cup sugar into 1/2 cup water in a small saucepan. Bring to a boil, stirring, over low heat. Boil 1 minute and remove from the heat. Cool before using.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.