Zuppa Romana

a) Make sponge cake

Preheat the oven to 180 o.

Separate the eggs, beat the yolks with the sugar and vanilla sugar until creamy. Whip the egg whites with the salt until stiff and fold into the egg yolk mixture with the flour and cornstarch. Fill the sponge into a cake springform pan, bake for about 25 minutes until golden and cool.

b) Cook the filling

Heat the milk with the vanilla sugar.

Beat the yolks with the sugar and the flour until creamy, add the hot milk slowly, bring to the boil once and cool.

Cut the fruit into cubes.

c) the Zuppa romana

Preheat the oven to 160 o.

Cut the sponge cake into 1/2 cm wide strips. Spread the sponge strips on the bottom of a baking dish and drizzle with the liqueur. Add the cream and the fruit in layers.

Whip the egg whites with the powdered sugar until stiff, spread on the dessert and bake in the oven for about 15 minutes.

Leave to cool until serving.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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