English Soup

Ingredients

• 3 eggs
• 80 g sugar
• 2 packets vanilla sugar
• 4 tbsp flour
• 500 ml milk
• 150 g candied fruit finely diced (e.g., quince, pineapple, apricots)
• 150 g ladyfingers
• Sambuca (50 ml each mixed)
• Marsala (50 ml each mixed)
• 200 g whipping cream

Instructions

1. 1.

   Separate the eggs. Whisk yolks with sugar and 1 packet vanilla sugar, flour, and milk in a pot until well combined and slowly warm up, stirring constantly; cook only until the mixture becomes creamy—do not boil! Pour the custard into a bowl and let it cool. Beat egg whites stiffly and fold them into the custard.

2. 2.

   Fold 2/3 of the candied fruit into the custard. Line a square pan with one layer of ladyfingers, drizzle some liqueur over them. Spread custard on top, add another layer of ladyfingers, soak them, and repeat.

3. 3.

   Let the English soup set in the refrigerator for at least 2 hours, then lift it out of the pan. Finally beat the remaining whipping cream with the leftover vanilla sugar until stiff, spread it on top, sprinkle the remaining candied fruit over it, and serve.