Italian Zuppa Inglese

Name: Italian Zuppa Inglese
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 35 min
Yield: 8 servings
Ingredients: 750 ml Whole milk; 6 large Large egg yolks; 150 g Granulated sugar; 50 g All-purpose flour; 5 ml Vanilla extract; 0.5 lemon Lemon zest; 200 g Sponge cake or ladyfingers; 100 ml Alchermes liqueur (or rum/brandy); 50 g Dark chocolate (70% cocoa)

Difficulty

medium

Time

4h 35m

Price Category

average

Calories

Medium

Zuppa Inglese, meaning 'English soup', is actually a classic Italian layered dessert, despite its misleading name. This rich and creamy sweet treat layers sponge cake or ladyfingers with vanilla custard and often a chocolate custard, all soaked in an aromatic liqueur like Alchermes. It's a perfect choice for special occasions or when you crave a truly elegant and delicious dessert. Traditionally served cold, it's an ideal make-ahead delicacy.

ingredients

8 Servings

750 ml Whole milk6 large Large egg yolks150 g Granulated sugar50 g All-purpose flour5 ml Vanilla extract0.5 lemon Lemon zest200 g Sponge cake or ladyfingers100 ml Alchermes liqueur (or rum/brandy)50 g Dark chocolate (70% cocoa)

Steps

Prepare Custard

In a medium saucepan, heat the milk with the lemon zest until it just begins to simmer. Remove from heat. In a separate bowl, whisk the egg yolks with the sugar until pale and fluffy, then add the flour and mix until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly, then return the entire mixture to the saucepan. Cook over medium heat, stirring continuously, until thickened, about 5-7 minutes. Remove from heat, stir in the vanilla extract, then divide the custard into two equal portions.

Chocolate Custard

To one half of the custard, add the finely chopped dark chocolate and stir until completely melted and smooth. Cover both custards with plastic wrap directly on the surface to prevent a skin from forming, and let them cool to room temperature.

Layering

Slice the sponge cake (or use ladyfingers) into approximately 1 cm (0.4 inch) thick pieces. In a bowl, combine the Alchermes liqueur with a little water (if you find it too strong). Quickly dip the cake slices into the liqueur, ensuring they are moist but not soggy. Arrange a layer of liqueur-soaked cake at the bottom of a glass serving dish. Spread a layer of vanilla custard over it, followed by another layer of liqueur-soaked cake, and then a layer of chocolate custard. Repeat the layering until all the custard and cake are used, finishing with a layer of custard on top.

Chill & Serve

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the dessert to set. Before serving, you can garnish with fresh fruit, grated chocolate, or whipped cream.

Extra Tips

► For the best results, allow the Zuppa Inglese to chill for at least 4 hours, or even overnight, to let the flavors meld.

► If you don't have Alchermes liqueur, you can substitute it with rum, brandy, or sweet sherry, or even raspberry syrup colored with a little red food coloring.

► Don't over-soak the sponge cake in the liqueur; just enough to make it moist but not fall apart.

Nutrition

	Per 100g	Per Serving 160g
Calories	280 kcal	448 kcal
Protein	6g	9.6g
Fat	15g	24g
Carbohydrate	30g	48g
Fiber	1g	1.6g
Sugar	22g	35.2g