Zuppa Inglese

2 cups milk
grated zest of 1/2 lemon
4 egg yolks
1/3 cup sugar
1/2 cup sifted flour
1 tbsp. brandy
12 ounce sponge cake, cut into 1/2 inch slices
5 tbsp. cherry brandy
5 tbsp. Strega liqueur
3 tbsp. apricot jam
fresh whipped cream
chopped toasted nuts

Heat the milk and lemon zest in a saucepan. Remove from the heat when small bubbles form on the surface. Whisk the egg yolks. Gradually add the sugar and beat until pale yellow. Beat in the flour. Stir in the milk, through a strainer, and pour into a heavy saucepan. Bring to a boil, whisking constantly. Simmer, stirring constantly, for five minutes. Off the heat, add the brandy and the butter. Allow to cool, stirring to avoid a skin. Brush the cake with the cherry brandy on one side and the Strega liqueur on the other. Spread a thin layer of the custard over the base of a serving dish. Line with a layer of cake. Cover with some of the custard. Add another layer of cake. Heat the jam in a small saucepan with 2 tablespoons of water. When it is hot, brush it evenly over the cake slices. Continue layering and end with custard. Cover with foil and chill for at least three hours. Serve decorated with cream and nuts.