How to make English soup, an exquisite spoon dessert with ladyfingers and liqueur to be served cold, which is part of traditional Italian pastry, this is the Emilian version of the recipe.

Ingredients for 6 people

- 200 g of ladyfingers

- 50 g of white flour

- 3/4 liter of milk

- 4 egg yolks

- 100 g of granulated sugar

- 35 g of bitter cocoa powder

- 1/2 glass of rum

- 1/2 glass of alchermes or other aromatic liqueur

For decoration

- whipped cream and candied cherries

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How to prepare the Bologna English soup

Cover the mold with a sheet of aluminum foil.

Put a saucepan with milk on a very low heat, leaving half a glass aside.

In a bowl beat 4 egg yolks with 75 g of sugar and flour, to obtain a homogeneous cream.

In a saucepan, pour the remaining sugar and cocoa, mix well, add a few tablespoons of cold milk, put the bowl on a very low heat and, stirring constantly, melt the cocoa,
avoiding the formation of lumps.

Add the remaining cold milk to the egg cream, then, stirring constantly, add all the boiling milk.

Make the ingredients mix well and then pour the mixture into the saucepan that was served to boil the milk, then put it back on the heat and, continuing to turn, bring to a boil, then cook the cream for two minutes.

Pour half cream into a bowl and add the cocoa to the other half, to obtain a custard and a chocolate cream.

Pour 4 tablespoons of water, rum and alchermes into a bowl, then lightly soak the ladyfingers and coat the bottom and walls of the mold with them.

Pour all the egg cream over the ladyfingers, cover them with another layer of ladyfingers soaked lightly in the prepared liquid, then distribute the chocolate cream over the whole.

Continue making another layer of lightly soaked ladyfingers and then cover the container with aluminum foil.

Place the container in the refrigerator for 12 hours.

When serving, turn the cake upside down on a tray and decorate it with tufts of whipped cream and candied cherries.