Zuppa Inglese: Trifle

Show: Molto MarioEpisode: Dairy Is My Life

Rated: 3 stars out of 5Rate itRead users' reviews (5)

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recipe Zuppa Inglese: Trifle
Philip Roswell, GA 12-26-2008
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Fix the recipe!
Rated: 1 stars out of 5

The online recipe is WRONG! It is apparently correct in the cookbook (which I don't have) but 7 egg yolks, 7 ounces of sugar, and 7 ounces of flour makes a VERY firm dough, not a "ribbon" of anything. Find an editor and correct this!
recipe Zuppa Inglese: Trifle
Anonymous 09-26-2007
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Very Good
Rated: 5 stars out of 5

This was one of the first things I tried and it turned out better than I would have ever imagined. It was easy to prepare and the taste was phenominal.
recipe Zuppa Inglese: Trifle
Anonymous 01-06-2007
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Great -- with the corrected recipe
Rated: 5 stars out of 5

I really wanted to make this recipe for a Christmas 'show stopper' dessert. Since the on-line recipe was incorrect, I bought the Molto Italino book. Am I glad I did -- It's an awesome book! Since I've gotten so much from the Foodnetwork reviewers, it's time to give back. Here's more corrections/clarifications to the recipe: 1/2 c flour 1 c sugar 5 TBSP cocoa powder 1 3/4 unsweetened chocolate, finely chopped zest of 1 lemon AND 1 vanilla bean, split 1/4 cup Limoncello (or other sweet citrus liqueur) -- should be a total of 1/4c, not 1/4c of each Cover AND refrigerate for 1 hour before serving. This was a hit with my family. The vanilla pastry cream absolutely delicious -- and this is from a chocoholic!! Buon Appetito!
recipe Zuppa Inglese: Trifle
Anonymous 12-18-2006
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Fixed Ingredients
Rated: 4 stars out of 5

According to the Molto Mario cookbook: Use 1/2cup of flour not 7 ounces Use 1 cup of sugar not 7 ounces
recipe Zuppa Inglese: Trifle
Anonymous 11-22-2006
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Does not compute
Rated: 1 stars out of 5

Something seriously wrong about the amount of ingredients in this recipe (instead of a custard, you'll get a dough and a chocolate brownie). Needs someone at foodnetwork to relook at this. I've seen Mario make one of these a variation on this in a recent Iron chef and the custards are completely different.