08-09-2017

Let's play with Zuppa Inglese Yo-Yos!

Dress your kitchen

In our last post, we listed all the ingredients you need for this entertaining and delicious sweet created by chef and pastry chef Matteo Berti, the Director of Education at ALMA – the world’s leading international educational and training centre for Italian Cuisine. Today we'll explain how to make it



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Let's play with Zuppa Inglese Yo-Yos! Did your mouth start watering after you read our blog the other day? Well, then, now we'll explain how to make the Zuppa Inglese Yo-Yos by chef and pastry chef Matteo Berti, the Director of Education at ALMA – the world’s leading international educational and training centre for Italian Cuisine in Colorno (Parma).
Here is the method for the vanilla ice-cream:
  • Place all the ingredients in a pot and cook at 85°C.
  • Refrigerate for 12 hours.
  • Churn in an ice-cream maker.
And for the chocolate centre...
  • Boil the milk and cream with the invert sugar and dextrose.
  • Put the chocolate in a basin.
  • Pour the boiling milk mixture into the basin with chocolate and stir to obtain a ganache.
  • Cool to 35°C and add the alchermes liqueur.
  • Keep at room temperature in a forcing bag.
How do we make the Pan di Spagna cake?
  • Preheat the oven to 200°C. Place the egg in a basin and add the sugar and honey.
  • Pour the mixture into the bowl of a planetary mixer and use the whisk attachment to beat until it increases in volume at least fourfold.
  • Switch off the mixer, then carefully mix in the egg yolk.
  • Fold in the flours and vanilla.
  • Spread a 2-centimetre layer onto a non-stick baking sheet (Silpat mat) and bake for 8 minutes.
  • Cut out 5-centimetre rounds of cake.
There's only one step for the syrup (you can even get the kids to do this bit).
  • Mix the two ingredients together.
Lastly, the plate-up and garnish.
  • Dip the cake rounds in the syrup.
  • Use the special scoop to make an ice-cream ball.
  • Fill it with the chocolate ganache.
  • Now place it in a 5-centimetre round steel ring.
  • Press down carefully to give it a cylindrical shape.
  • Place it on the cake round.
  • Remove the steel ring.
  • Place another cake round on top of the ice-cream.
  • Fill a forcing bag with chocolate to create the yo-yo string around it.
Mariagrazia Villa

Recipe: chef Matteo Berti (ALMA).
Recipe source: Luciano Tona, Arturo Delle Donne, Andrea Sinigaglia (edited by), Gusto Italiano. Cucina contemporanea dei maestri Alma (Italian flavour. Contemporary cuisine of the Alma masters), Edizioni Plan, Milan, 2012.
Photography: © Arturo Delle Donne.

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