-
1
For the pastry cream: Pour the milk into a medium saucepan set over low heat.
-
2
Whisk in 1/2 cup sugar, the cornstarch, and pinch of salt, and bring the milk to a simmer, just to dissolve the sugar.
-
3
Whisk eggs in a medium bowl.
-
4
While whisking, slowly pour the hot milk into the eggs to temper them, then pour the mixture back into the saucepan.
-
5
Return the saucepan to medium-low heat, and cook, stirring and whisking, until the mixture just simmers and thickens.
-
6
Immediately remove from the heat and scrape into a bowl to cool.
-
7
Mix in the chocolate and orange peel.
-
8
Refrigerate until chilled and thickened, at least 1 hour.
-
9
For the sugar syrup: Bring 3 cups water and 1 cup of the sugar to a boil in a saucepan.
-
10
Boil until reduced by about a quarter.
-
11
Remove from heat, stir in the rum, and let cool completely.
-
12
When you are ready to assemble the zuppa, whip the cream and remaining 1/4 cup sugar to form soft peaks.
-
13
Fold half of the whipped cream, along with the cinnamon, into the chilled pastry cream.
-
14
Make a flat layer with half of the savoiardi in a 9-by-13-inch Pyrex or ceramic dish.
-
15
Brush with half of the sugar syrup to moisten, then spread half of the pastry cream on top.
-
16
Top with another layer of savoiardi, and brush on the remaining syrup.
-
17
Spread the rest of the pastry cream over top in an even layer, then spread with the whipped cream.
-
18
If you have any savoiardi left, crumble them over the top.
-
19
Chill several hours, or overnight, to let the flavors blend before serving.
