Neapolitan English soup

Ingredients for 4 servings:

• 120 g powdered sugar
• 1 tbsp vanilla sugar
• 5 eggs
• 50 g cornstarch
• 50 g flour
• 500 g ricotta
• 150 g sugar
• 4 eggs
• 125 ml milk
• 1 vanilla pod(s)
• 50 g dark chocolate
• 2 cl Amaretto
• 4 cl white rum
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

Sponge cake with vanilla cream

It’s best to bake the sponge cake the day before. Line a baking tray with baking paper and preheat the oven to 175 degrees Celsius (top and bottom heat). Separate the egg yolks from the egg whites. Beat the egg yolks with powdered sugar and vanilla sugar until frothy. Beat the egg whites with a pinch of salt until stiff peaks form and carefully fold into the egg mixture. Mix the flour and cornstarch, place in a sieve, slowly sprinkle in and stir into the egg mixture. Spread the mixture evenly on the baking tray and bake in the preheated oven for about 15 minutes. Then remove from the oven, turn out onto a second baking tray, remove the baking paper, and let cool. The next day, prepare the vanilla cream. Split the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Heat the milk with 50g of sugar in a saucepan, add the vanilla pod and seeds, and let it steep on the stove for 8-10 minutes; do not boil. Then remove from the heat and let cool in a water bath. Remove the vanilla pod from the cooled mixture. Grate the dark chocolate and separate the yolks and whites from two eggs. Then cover the whites and refrigerate. Put two whole eggs and two egg yolks in a bowl and beat with 100g of sugar until frothy. Then stir the vanilla milk into the egg mixture. Then stir in the ricotta, grated dark chocolate, and Amaretto. You can now take two approaches. The sponge cake base is enough for a baking dish (WxLxH 14x24x7 cm) or four serving rings with a diameter of 7.5 cm and a height of 6 cm. This makes three tiers. Cut the sponge cake from the previous day into three pieces to fit the baking dish, or use the serving ring to cut out 12 circles of sponge cake. Brush the sponge cake with rum and spread the cream on top, about 1 cm thick. Repeat the process twice more. Then refrigerate everything for about 3 hours. Shortly before serving, preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit). Whisk the egg whites with a pinch of salt until stiff peaks form, transfer them to a piping bag with a smooth nozzle, and decorate the top of the dessert. Place in the preheated oven and bake briefly. The top layer of egg whites should be a lovely golden brown. The dessert is now ready to serve.