To serve 8 you'll need:
Prep Time: 1 hour, 45 minutes
Cook Time: 25 minutes
Total Time: 2 hours, 10 minutes
- 1 3/4 pounds (750 g) panettone
- 2 baskets (of the sort sold in supermarkets) of raspberries, a pint (500 ml) in all
- 2 baskets of blueberries
- 3 baskets of strawberries
- The juice of a lemon
- The juice of an orange
- 1 tablespoon of powdered sugar
- 3 cups (750 ml) whole milk
- The yellow part of the zest of an organically grown lemon, in thin strips
- 8 yolks
- 3/4 cup (150 g) granulated sugar
- 1/2 cup flour
- A vanilla bean
Bring the milk to a boil with the lemon zest and the vanilla bean. Beat the yolks and the granulated sugar in a bowl until the mixture is white and airy, then stir in the flour, adding a little at a time while being careful to avoid the formation of lumps.
Remove the strips of zest and the vanilla bean from the milk, and slowly stir it, a little bit at a time, into the egg mixture. Pour the mixture into a pot and gently heat if over a low flame, while stirring constantly, for about ten minutes. Do not let it boil or it will curdle; by the time the ten minutes are up it will have thickened, and at this point you should remove it from the fire and let it cool, stirring it gently to keep a skin from forming atop the cream.
Cut the panettone into thin slices and cover the bottom of a broad glass bowl or cup with an initial layer. Sprinkle the layer with some of the fruit and the juice the fruit sat in, then put down a layer of cream, followed by another layer of panettone, and so on, until all is used up. Cover the zuppa it seran wrap lest the cream absorb refrigerator odors, and chill it for at least an hour.
Yield: 8 servings panettone English trifle.