Prepare a vanilla cream with 8 egg yolks, 2/3 cup sugar, milk, flour and vanilla. Warm the milk, add the egg yolks, sugar, vanilla and flour. Keep mixing over a low heat until you get a smooth cream, but do not allow it to boil.
Cut the sponge cake into slices about 1/2-in. thick and 1-in. wide. Arrange a layer of sponge cake in a deep serving platter, sprinkle with alchermes to moisten, then pour a layer of cream. Cover with another layer of sponge cake. Sprinkle with rum, spread with cream, cover with a last layer of sponge cake and drizzle with alchermes.
Whip the egg whites. Combine them gently with the remaining sugar, and cover the cake. Brown the meringue with a burner or in the salamander.
Note:
Zuppa inglese can be round and flat, or egg-shaped. It may also be prepared in a bowl. Moreover, the cream may be divided into two flavors, such as vanilla and chocolate. Alchermes is a liquor essential to this dessert, but it may be substituted with curaçao or Grand Marnier.
