Making Zuppa Inglese, Italian English Trifle, Illustrated

Zuppa Ingelse is a mixture of Crema Pasticcera and chocolate pudding, so begin by preparing them:

Put all but a half cup of the milk in a pot and set the pot over a very gentle flame. Beat the yolks in a deep bowl with 3/8 cup (75 g) of the sugar, and then sift in the flour, beating steadily so as to obtain a smooth, lump-free cream.

Put the remaining sugar in another pot and mix the cocoa into it, then stir a tablespoon or two of cold milk into the mixture and heat it over a low flame, being careful to avoid the formation of lumps.

Gently stir the remaining cold milk into the egg mixture, and then, stirring constantly and gently, add the hot milk to the cream. When the cream is well mixed, gently pour it back into the pot you used to heat the milk and return it to the slow burner. Heat, stirring, until it barely reaches a boil, and cook for two minutes, stirring gently. Remove the pot from the fire, pour half the cream into a bowl, and gently stir the chocolate into the remaining half so as to obtain both pastry cream and chocolate cream.