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1
Make the sponge cake.
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2
Make the pastry cream: Remove the yellow zest from the lemon in long strips, using a vegetable peeler.
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3
(Avoid removing the white pith under the zest; it will add bitterness to the pastry cream.)
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4
Squeeze the juice from the lemon and set aside.
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5
Pour 2 cups of the milk into a heavy saucepan and toss in the lemon zest.
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6
Heat over medium heat just until bubbles form around the edge of the saucepan.
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7
Whisk the sugar, cornstarch, salt, and remaining 1/2 cup cold milk together in a small bowl until the cornstarch is dissolved.
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8
Ladle about half the hot milk into the cornstarch mixture, whisking constantly until the sugar is dissolved.
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9
Scrape the cornstarch mixture into the saucepan, increase the heat to medium, and cook, stirring constantly and paying special attention to the bottom and corners of the pan, until the mixture comes to a boil and thickens, about 3 minutes.
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10
Drop the yolks into the small bowl used above, and pour the hot-milk mixture slowly into the yolks, whisking constantly.
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11
Scrape the mixture back into the saucepan and cook, stirring constantly, until the pastry cream thickens further, 3 to 4 minutes.
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12
Strain the pastry cream into a bowl, whisk in the vanilla, and set aside to cool with a piece of plastic wrap pressed directly to its surface.
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13
Chill thoroughly.
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14
Measure and set aside 1/2 cup of the pastry cream.
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15
Place the candied fruit in a small bowl; strain the remaining pastry cream over the candied fruit.
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16
Cool both containers of pastry cream to room temperature with plastic wrap directly on the surface to prevent a skin from forming.
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17
Chill thoroughly.
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18
In a medium bowl, beat 2 cups of the heavy cream and 1/2 cup sugar at medium speed until the cream forms stiff peaks when the beaters are lifted from it.
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19
Set the whipped cream aside.
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20
Combine the simple syrup, alchermes, and Maraschino brandy.
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21
With a long serrated knife, cut the sponge cake horizontally into three even layers.
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22
Place the top layer of the cake, cut side up, on a flat platter or plate at least 2 inches wider than the cake on all sides.
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23
Brush the cake layer generously with the syrup mixture.
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24
Spread one half of the fruited pastry cream evenly over the layer, then spread about 1 cup whipped cream over the pastry cream.
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25
Now place the middle layer over the whipped cream.
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26
Brush the surface with about half the remaining syrup, and repeat the layering with the remaining fruited pastry cream.
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27
Top with the final layer of cake, cut side down.
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28
Brush with the remaining syrup.
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29
Spread the remaining whipped cream in an even layer on the top and sides of the cake.
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30
Chill the zuppa at least 2 hours or up to 1 day.
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31
To finish decorating and serve the zuppa inglese: Combine the reserved 1/2 cup pastry cream and the remaining 1/2 cup heavy cream in a small bowl and whisk gently to blend.
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32
Strain into a small pitcher.
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33
Decorate the top of the zuppa inglese with the remaining 1/2 cup whipped cream and the fruit.
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34
Cut the zuppa into squares, place on chilled serving plates, and pour a little of the pastry-cream sauce around each serving.
