Soup Florentine/English Soup

For the Zuppa fiorentina, cut the sponge cake base once crosswise and cut into 2-3 cm thick strips. Chop candied fruit into small cubes and marinate with amaretto for about 30 minutes.

Slowly heat the milk in a saucepan. Halve the vanilla pod, scrape out the pulp and add to the milk together with the pod. Allow to steep over moderate heat for a few minutes, but do not boil.

In another saucepan, whisk egg yolks with sugar until foamy. Mix in cornstarch and flour, pour in hot milk and bring everything to a boil until a creamy custard forms. Continue to stir constantly. Remove vanilla bean and continue stirring cream over a bowl of ice water until cold.

Line a suitable mold with half of the sponge cake strips, drizzle with grappa and spread vanilla cream. Briefly drain candied fruit, set aside about 50 g of it as garnish and spread about half of the rest over the cream. Spread cream again and sprinkle with candied fruit again. Finish with sponge cake.

Whip cream until stiff and stir in powdered sugar. Pour into a piping bag and pipe lavishly on top of zuppa fiorentina. Garnish with the remaining candied fruit. Chill again briefly.

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