Time: 2 ore più riposo
Difficulty: Media

When you want to make a special dessert you can dedicate yourself to this English soup... a dome full of sweetness and great effect.
Features:
The classic recipe for the English soup includes a layer of sponge cake or ladyfingers soaked in alchemers, a cocoa cream, another of sponge cake or ladyfingers and alchemers and a pastry cream. But there are many variations.
Historical background:
Despite the name may make you think otherwise, was born between Emilia and Tuscany. It was originally named after rum, the drink of His Majesty’s sailors.
It seems that in the sixteenth century at the court of the Estensi, it came as a reworking of the English trifle. The cooks would replace the bread dough with a kind of donut cake, then in the eighteenth century, came the sponge cake and the custard and chocolate would gradually replace the cream.
Notes:
Controversy opens on the origins that are a typical Florentine dessert and who thinks it is a typical Emilian-Romagna dessert.

Ingredients for 6 people
For the Bisquit:
2 Whole eggs
4 Egg yolks
77g Granulated sugar without gluten
105g Prepared for cakes and biscuits Molino dalla Giovanna
32g Gluten-free potato starch
1g bicarbonate
a pinch of salt 
1 vanilla bean
Butter and fine rice flour allowed for the mold
For cream
50 g of corn starch
150 g sugar
500 g whole milk
4 yolks
For the chocolate cream
250 ml fresh cream
250 ml milk
50 g of corn starch
80 g dark chocolate
4 egg yolks
100 g granulated sugar
25 g of cane sugar
Wet
100ml long coffee
125ml water
100 g sugar
For decoration
250 ml fresh cream
1 sprig of currant
 

Proceeding
Take the eggs that must be at room temperature, carefully divide the egg whites from the yolks (in the egg whites there must be no trace of yolk and the bowls and whisks that you use must be clean); put the egg whites in a bowl and with an electric whisk start to whip everything at maximum speed, add a pinch of salt and continue to whip.
When the egg whites are white, sufficiently swollen and firm set aside everything.
Cut a vanilla berry with a knife and take the seeds; in the bowl with the yolks, add the sugar and vanilla pulp and always work with the electric whip at maximum speed, you must obtain a frothy mixture, with a good honeycomb and light yellow color. Gently combine the whipped egg whites with the beaten yolks and mix with a spatula from top to bottom not to disassemble the mixture.
At this point add the sifted flour and baking soda and mix to combine. Grease and line a baking tin with baking paper 24 cm in diameter.
Pour the mixture inside and bake in a preheated oven at 160 º C for about 35 minutes. Once cooked, take it out of the oven and let it cool completely on a grate.
Pour the milk and cream into a saucepan, and bring the whole to 65,- to 65,- with the help of a thermometer probe.
Meanwhile, in a separate bowl, whisk the egg yolks with the brown sugar, then add the corn starch sifted so as to avoid lumps.
Mix well all the ingredients to obtain a smooth mixture, then add the mixture of milk and cream, stirring quickly. Pour the mixture into the pot and bring to a boil, continuing to stir to prevent lumps.
Once the mixture has reached the boil and has begun to thicken, remove the pan from the heat and add the chopped chocolate. Then mix well until the chocolate has melted.
At this point pour the cream thus obtained into a low and wide steel plate and cover it with a sheet of plastic wrap so as to completely adhere the surface of the film to the cream, so it will remain soft.
Put the chocolate custard in the refrigerator to cool for about 1 hour.
Use the same procedure to make the custard.
If both are very solid after resting, just blend them with a mixer.
In a saucepan make a syrup: dissolve the sugar in water, add the coffee and let cool.
Pour the cold cream from the fridge into a bowl and with a whisk whip it, as soon as it is firm put everything in a sac a few with a steel nozzle.
Take the sponge cake cut into thick slices about ½ cm in length, pour into a round mold slices covering all the walls and wet with the wet using a spoon or a pastry bag. Place a first layer of cocoa cream, add the wet sponge cake, the classic custard and finish with the soaked sponge cake.
Put everything to rest in the freezer for about 1 hour; at the end of the rest remove from the freezer and complete with a sprig of currant and whipped cream around.