Two-Color Pudding DessertClick to Play

Two-Color Pudding Dessert

Zuppa a Due Colori

Mary Ann Esposito

SERVES 8 TO 10

This dessert reminds me of a trifle and is something made for a special occasion. Prepare it a day in advance.

CHOCOLATE CREAM FILLING (Makes 1 1/2 cups)

3 large egg yolks
5 tablespoons sugar
1 1/4 cups milk
4 tablespoons King Arthur™ Unbleached, All-Purpose Flour
3 tablespoons sweet ground cocoa
1 tablespoon baking cocoa
1 teaspoon vanilla extract

In a bowl, beat the yolks and sugar well. Stir in the milk. Combine the flour and cocoas and beat into the milk mixture. Transfer the mixture to a saucepan and cook until it is thickened, stirring frequently. Remove from the heat and add the extract. Cool, cover, and refrigerate.

INGREDIENTS

Hard Ladyfinger Biscuits, cut in half lengthwise
Alkermes or rum for spritzing the ladyfingers

VANILLA CREAM FILLING (Makes 1 1/2 cups)

3 large egg yolks
5 tablespoons sugar
1 1/4 cups milk
4 tablespoons King Arthur™ Unbleached, All-Purpose Flour
1 teaspoon almond extract

Prepare the vanilla pudding the same as the chocolate.

DIRECTIONS

Line a 9-inch bowl with plastic wrap and allow the edges to overhang sides. Or use a springform mold that is well sprayed with vegetable oil. Line the bowl or pan with cut Ladyfingers that have been spritzed with the Alkermes or rum. Put half of the chocolate cream in an even layer over the Ladyfingers, then add a layer of Ladyfingers, followed by a layer of half the vanilla cream, and top with another layer of Ladyfingers. Repeat with the rest of the pudding, ending with a layer of Ladyfingers. Bring the plastic wrap up over the top to seal in the flavors of the dessert. Refrigerate overnight.

Unmold a half to one hour before serving. Remove the plastic wrap and, if desired, pipe a decorative border around the edge of the dessert with whipped topping or whipped cream. For a special taste treat, serve with Noccino, a nut-based liqueur.

item recipe is featured in Episode 1422 of Season 14.

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