Can someone tell me the Italian recipe for the english soup dessert ?

I have lost my recipe for the Italian dessert called English soup . It's a dessert made with chocolate sauce ,vanilla sauce, raisins, marsala liquor with a base of biscuit but I forget how to make the sauces and the sequences . Please helpCan someone tell me the Italian recipe for the english soup dessert ?
It's actually called Zuppa Inglese. Here are two recipes; I looked and they look VERY different, so here's both; pick whichever one sounds most like what you had.








ENGLISH SOUP


(serves 10)





PASTRY CREAM INGREDIENTS





- 4 cups milk


- 8 egg yolks and 1 whole egg


- 2 cups sugar


- 8 cups flour


- 5 oz dark chocolate





PASTRY CREAM PREPARATION





Boil the milk in a medium pot; at the same time, in a separate bowl, beat the eggs with the sugar. Add the flour and beat again.





Add the boiling milk and put it over the flame, and let boil, stirring constantly with the whisk. Let it cool quickly.





To add a little flavor try adding vanilla, rum, or chocolate, changing the proportions of flour, according to uses.





PAN DI SPAGNA INGREDIENTS





- 4 1/2 cups 鈥?0鈥?flour (double zero) (sifted)


- 1 cup potato starch


- 10 eggs


- 8 Eggs yolk


- 4 1/2 cups sugar





PAN DI SPAGNA PREPARATION





Beat the eggs with the sugar. Add the potato starch and sifted flour.


Put it in a greased pan with butter and flour and bake at 350 掳 F.





BAGNA ALCHERMES INGREDIENTS





- 1 cup water


- 1 cup sugar


- 2.5 fl oz. Alchermes (liquor)





BAGNA ALCHERMES PREPARATION





Bring the water to a boil, melt the sugar in it; when it cools down, add the Alchermes.





FINAL DESSERT PREPARATION STEP





When the cream is ready, divide it in two bowls and add dark chocolate in one bowl.





Cut the sponge-like cake into slices of about 3 mm. In another pan, make a bottom with the cake and wet it with the liquid Alchermes mixture.





Spread a layer of yellow pastry cream, then a layer of sponge-like cake, and wet it again, add another layer of chocolate pastry cream, and another layer of wet sponge-like cake. Prepare 4/6 cream layers.





Let it rest in the fridge for at least 2 hours, then serve and enjoy.








SECOND RECIPE





q.s. Alchermes


50 gr Chocolate


6 unit(s) Yolk(s)


6 glass(es) Milk


6 tablespoon(s) Sugar


6 tablespoon(s) Flour


q.s. Sponge cake





Preparation


Warm up the milk, at medium flame. Than mix in a bowl yolk, flour and sugar after it add milk mix all. Warm up the composed for cream pastry at medium flame, NOW THE MOST IMPORTANT!!! Keep mixing slowly. When thickened turn of the flame. Put the pastry cream in two bowls, in one add chocolate's drop and mix it. Now you have pastry cream and chocolate pastry cream!!





Cut sponge-cake in pieces and dip it with Alchermes then put it in a Pudding mould; after it add pastry cream, sponge-cake deep in alchermes and chocolate pastry cream, alternating untill the end.Leave for some hours in fridge.





Serve in the mould or in single cup.Can someone tell me the Italian recipe for the english soup dessert ?
Zuppa Inglese.


600 ml milk


1 vanilla pod


4 eggs


50 g. caster sugar


225 ml Marsala


150 ml water


16 sponge fingers


300 ml sweetened cream. Candied peal and cherries for decoration.





1. Bring the milk with the vanilla pod to the boil and remove immediately from the heat. Rest it for 20 minutes. Strain through a sieve.


2.Put the eggs and milk in a fire-proof dish and beat gently. Add the milk slowly, beating all the time.


3. Put the dish over a pan of simmering water and stir until the sauce is thick enough to coat the spoon. Patience, this can take up to 20 minutes)


4. Take the sauce from the heat and cover the surface with cling film or moistened greaseproof paper and let it stand until cold


5. Mix the Marsala and water in a soup plate. Soak the sponge fingers a few at a time and arrange on the base of a serving dish.


6. Pour one third of the sauce over the biscuits. Place a layer of soaked fingers over this and cover with another third of the sauce.


7. Beat the cream until firm and place half of this over the last layer of sauce.


8. Top with another layer of soaked sponge fingers and cover with the rest of the sauce and then the cream. Place in the fridge for at least 4 hours.


Decorate with candied fruit before serving.


Sounds complicated, but each step is simple and you can make it in advance.


Ssh! Don't tell anyone I said this: You could make 500ml of sauce using a good custard powder. You still have to let it go cold and you should still cover the pan with a circle of moist greaseproof paper to stop it forming a skin. (I don't believe I just typed that! Mea culpa!)