Ingredients
Instructions
Pastry Cream
- In a saucepan, heat the milk until hot but not boiling.
- In a bowl, whisk egg yolks with sugar until pale. Add flour and mix.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened (about 8–10 min).
- Remove from heat. Stir in vanilla and lemon zest.
- Divide the cream into two bowls: mix cocoa powder into one for a chocolate layer. Let both cool, then refrigerate.
Cake Layers
- Cut sponge cake into slices if using a whole cake.
- In a shallow dish, combine Alchermes with water. Dip sponge pieces quickly—do not soak.
- In a trifle bowl or 9x13" dish, layer dipped sponge cake on the bottom.
- Spread half of the vanilla pastry cream.
- Add another sponge layer, then spread the chocolate cream.
- Repeat if desired, ending with a cream layer.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- To serve, garnish with chocolate shavings or a light dusting of cocoa powder.
Assemble Zuppa Inglese in Clear Glasses
- Use stemless wine glasses, parfait cups, or small tumblers for a beautiful presentation that showcases the colorful layers.
- Cut ladyfingers or sponge cake into small pieces that fit easily in the glass bottoms.
- Quickly dip each piece in Alchermes (or alternative) and place a layer at the bottom of each glass.
- Spoon a layer of vanilla pastry cream over the soaked cake.
- Add another layer of dipped sponge cake.
- Spoon the chocolate pastry cream on top.
- Depending on your glass size, you can add more alternating layers of soaked cake and cream.
- Cover and refrigerate for at least 4 hours or overnight to allow the dessert to set and flavors to blend.
- 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.
Estimated nutrition breakdown for Zuppa Inglese, based on a typical recipe with sponge cake or ladyfingers, vanilla and chocolate pastry creams, and liqueur.
Serving size: about 1 cup (1 of 8 servings)
Most calories come from the pastry cream (egg yolks, milk, and sugar) and the sponge cake or ladyfingers. The custard provides most of the fat and cholesterol, while the cake and added sugar account for the majority of the carbohydrates.
Serving size: about 1 cup (1 of 8 servings)
Nutrition Facts (Estimated)
Serving Size: 1 cup
| Nutrient | Amount | %DV |
|---|---|---|
| Calories | 320 | |
| Total Fat | 12 g | 15% |
| Saturated Fat | 6 g | 30% |
| Cholesterol | 135 mg | 45% |
| Sodium | 140 mg | 6% |
| Total Carbohydrate | 46 g | 17% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 32 g | |
| Added Sugars | 26 g | 52% |
| Protein | 6 g | 12% |
% Daily Values are based on a 2,000-calorie diet.