italian dinner party success...con la famiglia

Erica and I couldn't spend a month in Florence attending Apicius International Culinary Institute without throwing an all-out dinner party for our families when we returned home. And as with all our cooking ventures, there were some highs and lows...

Started cooking for our guest list of 15 people almost two hours later than we had planned (low) because we Skyped with our Italian boyfriends (high). Who aren't actually Italian (low). Or our boyfriends.

Halfway through cooking we realized we were going to be cutting it close time-wise (low), but then then Jordan showed up early, threw on an apron, and became sous chef extraordinaire (high)!

My ex-boyfriend's entire family (Erica's cousins) were able to come to the party (high—I love them!)...and the ex luckily didn't get the memo (double high).

Everyone loved everything (high)! But my sister was too sick to come (low). 

Okay, enough with the highs and lows...? Fine.

Recipe for the Italian version of the English trifle/Tiramisu. We experimented a little...and I swear it turned out at least 82% better than it did when we made it at the culinary institute in Florence. Boo. Yah.

Zuppa Inglese

(serves 6)

15 slices of sponge cake or Lady Finger biscuits

700 grams milk

3 generous drops of vanilla extract

6 egg yolks

85 grams sugar

40 grams plain flour, sifted

1/4 cup Rum

3/4 cup Bailey's Irish Cream

Heat the milk with the vanilla extract. 

Beat the egg yolks and sugar until the mixture becomes fluffy, then slowly add the flour. 

Add to hot milk mixture. Mix well and bring to a boil. 

Boil three minutes, watching very carefully. Let cool.

Dip sponge cakes in the Rum/Bailey's mixture and layer in square baking pan.

Pour quarter of custard on top of cake layer.

Continue to alternate layers of cake and custard.

Refrigerate and serve cold.

Grated chocolate in between layers or on top is encouraged.