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Florentine Stracciatella Soup | Spezzatino alla Toscana | Suppa Englese

Suppa Englese

Ingredients:
6 Eggs
6 tbsp Sugar
3 tbsp Cornflour
6 cups Full Cream Milk
Rind of ½ a Lemon
Vanilla Essence
3 tbsp Cocoa
6 Sponge Biscuits
2 tbsp Sambuca (Amaretto or flavoured liquor)

Method:

1. Separate the eggs and use the yolks only.
2. Place into a non stick pot.
3. Add sugar and mix, add flour and mix, slowly add the milk until all used.
4. Add vanilla and piece of lemon rind.
5. Put onto the stove at a moderate heat.
6. Keep stirring the mixture until it thickens.
7. Take off the heat. Take lemon rind out.
8. Place Liquor into the serving bowl and use finger sponge biscuits to soak up the liquid.
9. Place biscuits in the bottom of the bowl.
10. Pour custard mixture over the biscuits.
11. Save approx ? of the custard to make chocolate custard by adding the cocoa to the remaining custard.
12. Add chocolate custard to the bowl.
13. Place into fridge to cool.
    
    Serve.