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Zuppa Inglese is a decadent Italian layered dessert that combines soft sponge cake or ladyfingers soaked in vibrant Alchermes liqueur with rich, silky layers of vanilla and chocolate pastry cream. Elegant yet comforting, this no-bake dessert is chilled until perfectly set, making it ideal for special occasions or summer gatherings. Its striking pink-red hue, creamy texture, and delicate flavor make it a show-stopping centerpiece on any dessert table. Simple to assemble and bursting with tradition, Zuppa Inglese is a delicious taste of Italy’s sweet heritage.
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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)

Method
 

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

Zuppa Inglese is even better when prepared a day in advance. This gives the layers time to set and the flavors to meld beautifully.
Use a clear glass trifle dish or individual dessert cups to showcase the beautiful layers.
If you can’t find Alchermes, use raspberry liqueur or a mix of grenadine + brandy for a non-traditional substitute.
Great served chilled on warm days.