4 egg yolks
1 lemon’s zest
25g dark chocolate
1. Line the cake tin with cling film.
2. Prick the sponge all over on both sides with a fork. Trickle half the Marsala over one side; turn over and repeat with the other side.
3. Make the custard by whisking together the eggs, sugar, flour and lemon zest in that order, then gradually adding the milk that you have heated up, stirring it constantly over a low heat until it starts to bubble and thicken. If it becomes lumpy use a hand held processor to break it up. Cool the custard.
4. Soften the gelatine in a bowl of cold water.
5. Place the raspberry jam in a bowl over a pan containing a few centimetres of simmering water. Strain the gelatine and stir in.
6. Sieve the mixture through a fine mesh and allow to cool.
7. Assemble the zuppa by carefully spooning the custard into the cake tin to create a level layer. Next comes the raspberry jelly, then the cake. Wrap the cling film over the cake and refrigerate.
8. Leave overnight if possible for the flavours to develop and for the zuppa to firm up.
9. To serve, unwrap the clingfilm, and allow the zuppa to slide out onto a plate. Carefully remove the clingfilm and grate over the chocolate.