Venetian Dishes

The puddings cake

  • Portions: 4 persons
  • Time: 1 hour
  • Difficulty: low
  • Ingredients
  • A portion of prepared mix for vanilla pudding
  • A portion of prepared mix for chocolate pudding
  • Milk, in the quantity indicated by the box, also soy or rice milk
  • Sugar, in the quantity indicated by the box
  • Alchermes (added with water)
  • Colorful sprinkles for decoration
It’s absolutely Giulia and her Zuppa inglese's fault.

For the barbecue of the first birthday of my blog, friends have brought a lot of desserts to contribute to the buffet, because there is never enough cakes: so, one by one, came a Chestnut cake decorated with fresh cream from Simonetta's steady hand, an apple pie with a delicious sugar crust from Gaia, Daniela's buckwheat cake that sends you straight into the mountains, macarons so sweet and light that you forget how many you have eaten, prepared by the skillful hands of Emanuela.
And every woman who gave me her cake (and other bread, wine, other delicacies) also carried smiles and hugs for me: the longing to try to have friendships at a distance, without being able to make last-minute invitations or a fast greeting, it's very strong, but it's not the amount of time you spend together that counts, but the quality for me.

Giulia brought a Zuppa Inglese in an elegant transparent vase, perfect to see the so inviting layers formed by alchermes drunken ladyfingers and the cream, now white with vanilla, now chocolate brown.
And at the first taste, at the first spoonful dug in disorder, it was not the taste of Zuppa Inglese that returned to my memory, but that of the puddings cake.

The Zuppa Inglese does not belong to our cooking repertoire, but the "cold dessert" or "puddings cake" yes: in my memories, my grandmother and my mum prepared this cake in layers for many festive occasions, and even though alcoholic I don't remember any particular restrictions ...
Originally it was composed of layers of dry biscuits soaked in vermouth, interspersed with vanilla and chocolate puddings: decoration, with little sugar decorations or other colored sprinkles. Over time, however, in our house this cake has been slightly lightened both in taste and in alcohol, while retaining a clear appearance similar to the Zuppa Inglese.
You don’t need any particular culinary skill since it is semi prepared using puddings in powder: we do not demonize help in the kitchen every now and then!
Prepare the two puddings by following the instructions on the package then let it cool with contact film so that the crust does not form on the surface.

In a dish combine alchermes and water, I use half and half.

Wet the biscuits quickly and place them in a single layer in a baking dish.
Now pour the vanilla pudding.
Level well and make another layer of soaked biscuits
Now pour the chocolate pudding.
Wait for it to cool completely then put it in the fridge for at least 6 hours: at the time of serving, sprinkle with colored sugars.

Spoon it, after a restful night at least, bravely messy!
Put the sugars decorations on top only before serving or in the fridge will melt: you can also put candied cherries that are so cute and for a silky effect sprinkle the surface with cocoa powder if you like.