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zuppa inglese dessert - Italiancookies.com
Zuppa Inglese is one of those desserts that feels like a celebration. Soft sponge or ladyfingers soak up the bright pink Alchermes liqueur, layered between swirls of creamy vanilla and chocolate pastry cream. It’s a chilled, no-bake dessert that manages to be both elegant and nostalgic something you’d serve at a festive holiday table or bring to a summer gathering with friends.
What makes it special isn’t just the striking color or velvety texture, it’s the way each bite tells a little story of Italian tradition. Easy to assemble, hard to forget, and loved across generations.
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Prep Time 40 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Pastry Cream
  • 4 cups whole milk
  • 8 large egg yolks
  • 1 cup granulated sugar
  • ½ cup all-purpose flour
  • 1½ tsp vanilla extract
  • Zest of ½ lemon (optional)
  • 1 lb. sponge cake or ladyfingers (Savoiardi)
  • ½ cup Alchermes liqueur (or raspberry liqueur)
  • ¼ cup water (to dilute liqueur slightly)
  • 2½ tbsp unsweetened cocoa powder (for chocolate layer)
  • Dark chocolate shavings or cocoa powder for garnish (optional)

Instructions
 

Pastry Cream
  1. In a saucepan, heat the milk until hot but not boiling.
  2. In a bowl, whisk egg yolks with sugar until pale. Add flour and mix.
  3. Slowly pour the hot milk into the egg mixture, whisking constantly.
  4. Return mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened (about 8–10 min).
  5. Remove from heat. Stir in vanilla and lemon zest.
  6. Divide the cream into two bowls: mix cocoa powder into one for a chocolate layer. Let both cool, then refrigerate.
Cake Layers
  1. Cut sponge cake into slices if using a whole cake.
  2. In a shallow dish, combine Alchermes with water. Dip sponge pieces quickly—do not soak.
  3. In a trifle bowl or 9x13" dish, layer dipped sponge cake on the bottom.
  4. Spread half of the vanilla pastry cream.
  5. Add another sponge layer, then spread the chocolate cream.
  6. Repeat if desired, ending with a cream layer.
  7. Cover and refrigerate for at least 4 hours, preferably overnight.
  8. To serve, garnish with chocolate shavings or a light dusting of cocoa powder.
Assemble Zuppa Inglese in Clear Glasses
  1. Use stemless wine glasses, parfait cups, or small tumblers for a beautiful presentation that showcases the colorful layers.
  2. Cut ladyfingers or sponge cake into small pieces that fit easily in the glass bottoms.
  3. Quickly dip each piece in Alchermes (or alternative) and place a layer at the bottom of each glass.
  4. Spoon a layer of vanilla pastry cream over the soaked cake.
  5. Add another layer of dipped sponge cake.
  6. Spoon the chocolate pastry cream on top.
  7. Depending on your glass size, you can add more alternating layers of soaked cake and cream.
  8. Cover and refrigerate for at least 4 hours or overnight to allow the dessert to set and flavors to blend.
  9. Garnish before serving: Top each glass with a dusting of cocoa powder, chocolate shavings, or a dollop of whipped cream.

Notes

Use Stale or Dry Sponge: Slightly stale sponge cake or ladyfingers actually work best. They soak up the liqueur without falling apart, giving your layers structure and flavor.
Let It Rest: Zuppa Inglese tastes even better after a few hours in the fridge. Let it chill for at least 4 hours (or overnight) so the flavors can meld and the texture can set.
Go Half Vanilla, Half Chocolate Cream: For a more authentic version, use both vanilla and chocolate pastry cream. Alternate them between layers for that classic Italian contrast in flavor and color.