📝 About This Recipe
Zuppa Inglese is a legendary Italian dessert that marries the elegance of the Renaissance with the comfort of a spoon-sweet. Despite its name meaning 'English Soup,' this masterpiece hails from the Emilia-Romagna region, featuring layers of Alchermes-soaked ladyfingers nestled between velvety cushions of vanilla and chocolate crema pasticcera. It is a vibrant, sophisticated dance of crimson hues and silky textures that serves as the perfect grand finale to any Italian feast.
🥗 Ingredients
The Pastry Cream Base
- 1 liter Whole milk (full fat for best texture)
- 8 Egg yolks (large, at room temperature)
- 200 grams Granulated sugar
- 80 grams Cornstarch (sifted)
- 1 Vanilla bean (split and seeds scraped)
- 1 strip Lemon zest (removed with a peeler)
The Chocolate Variation
- 100 grams Dark chocolate (60-70% cocoa, finely chopped)
- 1 tablespoon Cocoa powder (unsweetened)
The Assembly
- 300-400 grams Savoiardi (Ladyfingers) (authentic Italian crisp ladyfingers)
- 200 ml Alchermes liqueur (the traditional scarlet herbal liqueur)
- 50 ml Water (to slightly dilute the liqueur if desired)
Garnish
- 200 ml Heavy cream (whipped to soft peaks)
- 2 tablespoons Dark chocolate shavings (for decoration)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, combine the milk, vanilla seeds, the empty vanilla pod, and the strip of lemon zest. Heat over medium heat until it just begins to simmer, then remove from heat and let infuse for 10 minutes.
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2
In a large mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and slightly fluffy. Sift in the cornstarch and whisk until smooth and no lumps remain.
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3
Remove the vanilla pod and lemon zest from the warm milk. Slowly pour about a cup of the warm milk into the egg mixture, whisking constantly to temper the eggs so they don't scramble.
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4
Gradually pour the remaining milk into the egg mixture while whisking, then return the entire mixture to the saucepan.
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5
Cook over medium-low heat, whisking vigorously and constantly. As the starch activates, the cream will thicken suddenly. Continue cooking for 1-2 minutes until it is thick and glossy.
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6
Divide the hot pastry cream into two equal portions in separate bowls.
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7
To the first bowl, add the chopped dark chocolate and cocoa powder. Stir immediately until the chocolate is completely melted and the cream is a uniform, deep brown.
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8
Cover both bowls with plastic wrap, pressing the film directly onto the surface of the cream to prevent a skin from forming. Let cool to room temperature.
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9
Prepare the soaking liquid by mixing the Alchermes with water in a shallow bowl.
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10
Briefly dip the Savoiardi into the Alchermes mixture. They should be well-colored and moist but not falling apart. Line the bottom of a large glass trifle bowl or rectangular dish with a layer of the soaked biscuits.
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11
Spread the chocolate pastry cream evenly over the first layer of ladyfingers using an offset spatula.
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12
Add a second layer of Alchermes-soaked ladyfingers on top of the chocolate cream, placing them in the opposite direction for stability.
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13
Spread the vanilla pastry cream over the second layer of ladyfingers, smoothing the top carefully.
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14
If you have remaining ingredients, repeat the layers. Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the structure to set.
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15
Before serving, pipe or spread whipped cream on top and sprinkle with dark chocolate shavings for a professional finish.
💡 Chef's Tips
If you cannot find Alchermes, you can substitute with a mix of sweet Marsala and a splash of pomegranate juice or grenadine for the color. Always temper your eggs by adding the hot milk slowly; this ensures a silky smooth custard without any cooked egg bits. For a cleaner look in a glass bowl, use a piping bag to add the cream layers to avoid smudging the sides. Ensure the pastry cream is completely cooled before assembly to prevent the ladyfingers from becoming overly mushy. Don't over-soak the Savoiardi; a quick 1-2 second dip per side is all they need to absorb the liqueur's flavor and color.
🍽️ Serving Suggestions
Serve chilled in clear glass dessert coupes to showcase the beautiful red and cream layers. Pair with a small glass of chilled Vin Santo or a sweet Moscato d'Asti. Accompany with fresh raspberries or cherries to complement the herbal notes of the Alchermes. A strong shot of Italian espresso provides a perfect bitter contrast to the sweet, creamy layers.