A lot of my cooking is dictated by the need to use things up, and as Christmas approached I realised I still had a pannetonne from last year. My mind naturally went to thoughts of zuppa inglese - the cake, smeared with some of the elderly jam in the top of the fridge and lightly sprinkled with rum and covered in chocolate custard would be good. For the top we could have an orange syllabub...with ratafias and flaked almonds... it was delicious.
Recently I have been wondering whether one could simply coat the cake element in advocaat and do away with custard... but it might be too much. Like to try it though...
Recently I have been wondering whether one could simply coat the cake element in advocaat and do away with custard... but it might be too much. Like to try it though...
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