06-09-2017

What you need for Zuppa Inglese Yo-Yos

Dress your kitchen

The ingredients for a delicious recipe created by Italian chef and pastry chef Matteo Berti, the current Director of Education at ALMA - the world’s leading international educational and training centre for Italian Cuisine, in Colorno. A sweet that brings to mind the fun toy we used to play with when we were kids



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What you need for Zuppa Inglese Yo-Yos Don't bring your toys to the table, ok? How many times did we get those words hammered into us as kids? I heard them at least a million times. So, the sweet we're presenting today is the revenge of all us kids who just want to have fun. The toy that we're finally allowed to put on our plates is the Zuppa Inglese Yo-Yo by chef and pastry chef Matteo Berti.
Originally from Villa Minozzo (but we didn't choose him just because he was born a few metres from the general headquarters of the Iris Ceramica Group, which is behind the concept of this architecture and design portal), Matteo is now the Director of Education at ALMA – the world’s leading international educational and training centre for Italian Cuisine in Colorno (Parma), whose Rector is the acclaimed chef Gualtiero Marchesi.
In this post, we'll give you the ingredients for four people (or two if they're real sweet-tooths), to get your mouths watering. In the next post… we'll explain how to make them.
Here is what you need for the vanilla ice-cream:
  • 270ml milk;
  • 25g cream;
  • 12g powdered skim milk;
  • 60g sugar;
  • 10g dextrose;
  • 35g egg yolk;
  • 1 vanilla pod;
  • salt.
And for the chocolate centre?
  • 60g dark chocolate (70%);
  • 200ml cream;
  • 20g invert sugar;
  • 5g dextrose;
  • 3g alchermes liqueur;
  • 60ml milk.
For the Pan di Spagna cake:
  • 125g whole egg;
  • 80g flour;
  • 15g egg yolk;
  • 100g sugar;
  • 3g honey;
  • 15g potato starch;
  • ½ vanilla pod.
For the syrup:
  • 50ml alchermes liqueur;
  • 40g sugar syrup.
Lastly, what you'll need for the string:
  • 100g melted chocolate.

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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