For 4 people
For 4 people
Next, bring the milk to a boil with the vanilla sugar. Add 2 dl of hot milk to the egg mixture while stirring, then gradually add the rest of the milk while stirring constantly. Cook for 3 to 4 minutes until the cream thickens, pour it into a bowl through a sieve and let it cool.
Place a piece of plastic wrap directly on the cream and sprinkle with a few drops of cold water to prevent a film from forming on the surface. Repeat the same steps to prepare the dark cream.
In a gratin dish, form a layer of sponge fingers, then mix the espresso and rum and sprinkle the fingers first with Alkermes, then with the espresso/rum mixture.
Cover with light cream and continue with another layer of soaked biscuits. Then cover with dark cream and let rest in the refrigerator for 3 to 4 hours, covering everything with cling film.
Finally, if you like, garnish the zuppa inglese with whipped cream.
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