Zuppa Inglese

Zuppa Inglese is a traditional Italian dessert—layered, colorful, and rich—similar in concept to an English trifle but with an Italian flair. Despite its name (“English Soup”), it’s not a soup at all, but a creamy, boozy, layered dessert made with sponge cake (or ladyfingers), pastry cream, and liqueur, often topped with whipped cream or chocolate.

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🇮🇹 Zuppa Inglese – Classic Italian Trifle

🍰 Ingredients:

For the Base:

• 1 package of savoiardi (ladyfingers) or slices of sponge cake/pan di Spagna

For Soaking:

• Alchermes liqueur (bright red, lightly spiced) – traditional

  • Substitutes: Campari, maraschino liqueur, or a mix of rum + grenadine for color

For Pastry Cream (Crema Pasticcera):

• 2 cups (500 ml) whole milk

• ½ cup (100 g) sugar

• 4 large egg yolks

• ¼ cup (30 g) cornstarch

• 1 tsp vanilla extract

• Zest of ½ lemon (optional)

Chocolate Variation (for layering):

• 3 oz (85 g) dark chocolate, melted (or 2 tbsp cocoa powder)

Optional Topping:

• Whipped cream, chocolate shavings, or crushed amaretti

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🥣 How to Make It:

1. Make the Pastry Cream:

   • Heat milk in a saucepan until steaming.

   • In a bowl, whisk yolks, sugar, and cornstarch until pale.

   • Gradually whisk in the hot milk.

   • Return to the pan and cook over medium heat, stirring constantly, until thickened.

   • Divide in two: leave one plain vanilla, and mix melted chocolate into the other half.

2. Soak the Cake:

   • Briefly dip ladyfingers or sponge cake slices in Alchermes (don’t oversoak—just a quick dip).

   • Lay a single layer in the bottom of a glass or ceramic dish.

3. Layer:

   • Spread a layer of vanilla pastry cream.

   • Add another layer of soaked cake.

   • Spread chocolate pastry cream.

   • Repeat layers (usually 2–3 total), finishing with pastry cream on top.

4. Chill:

   • Cover and refrigerate for at least 4 hours (or overnight) to allow flavors to meld.

5. Garnish & Serve:

   • Top with whipped cream, chocolate curls, or crushed amaretti before serving.

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🍷 Notes:

• Alchermes gives Zuppa Inglese its signature bright pink hue and subtle spice. It’s hard to find outside Italy but can be substituted.

• Texture improves after resting overnight.