📝 About This Recipe
Zuppa Inglese is a storied Italian masterpiece, born in the 16th-century courts of Ferrara as an interpretation of the English trifle. This elegant dessert features layers of airy sponge cake soaked in the vibrant, aromatic Alchermes liqueur, nestled between ribbons of velvety vanilla and rich chocolate pastry cream. It is a symphony of textures and colors, offering a sophisticated balance of spice, cocoa, and luscious egg-based custard that defines Italian dolce vita.
🥗 Ingredients
The Pastry Cream Base
- 4 cups Whole milk (high quality, full fat)
- 8 Egg yolks (large, at room temperature)
- 1 cup Granulated sugar
- 1/2 cup Cornstarch (sifted)
- 1 Vanilla bean (split and seeds scraped)
- 1 strip Lemon zest (peeled in a wide ribbon)
The Chocolate Variation
- 3.5 ounces Dark chocolate (70% cocoa, finely chopped)
- 1 tablespoon Cocoa powder (unsweetened Dutch-processed)
The Cake and Soak
- 30-40 pieces Savoiardi (Ladyfingers) (or a homemade Pan di Spagna sponge cake)
- 3/4 cup Alchermes Liqueur (the traditional scarlet spice liqueur)
- 1/4 cup Water (to slightly dilute the liqueur if desired)
Garnish
- 1 cup Heavy cream (whipped to stiff peaks for topping)
- 2 tablespoons Dark chocolate shavings (for decoration)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, combine the milk, vanilla bean seeds and 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 becomes pale and slightly thick. Sift in the cornstarch and whisk until completely smooth with no lumps.
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3
Remove the vanilla pod and lemon zest from the milk. Slowly pour about half a cup of the hot milk into the egg mixture, whisking constantly to 'temper' the eggs and prevent curdling.
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4
Gradually whisk the remaining milk into the egg mixture, then pour the entire contents back into the saucepan.
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5
Cook over medium-low heat, whisking vigorously and constantly. Once the custard thickens and begins to bubble (about 5-7 minutes), cook for one more minute to ensure the starch is activated, then remove from heat.
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6
Divide the hot custard into two equal portions in separate bowls. Leave one bowl as is (the vanilla crema).
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7
To the second bowl, immediately add the chopped dark chocolate and cocoa powder. Whisk until the chocolate is completely melted and the cream is a uniform, deep mahogany color.
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8
Cover the surface of both creams directly with plastic wrap to prevent a skin from forming. Let them cool to room temperature.
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9
Prepare your soaking liquid by mixing the Alchermes with water in a shallow bowl. The liquid should be a brilliant ruby red.
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10
Briefly dip the ladyfingers into the Alchermes mixture—long enough to absorb color and flavor, but not so long that they fall apart. Line the bottom of a glass trifle bowl or rectangular dish with a layer of soaked ladyfingers.
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11
Spread the chocolate pastry cream evenly over the first layer of ladyfingers using a spatula.
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12
Add a second layer of Alchermes-soaked ladyfingers on top of the chocolate cream, placing them perpendicular to the first layer for structural integrity.
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13
Spread the vanilla pastry cream over the second layer of ladyfingers, smoothing the top. If you have extra ingredients, you can repeat the layers.
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14
Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This allows the flavors to meld and the ladyfingers to soften into a cake-like texture.
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15
Before serving, top with whipped cream and a sprinkle of chocolate shavings for a truly regal presentation.
💡 Chef's Tips
If you cannot find Alchermes, you can substitute with a mixture of sweet Marsala wine and a splash of pomegranate juice or grenadine for the red color. Always use room temperature yolks to ensure a smoother emulsion when tempering with hot milk. Do not over-dip the ladyfingers; a quick 1-second dunk per side is sufficient to prevent the dessert from becoming soggy. For an extra smooth custard, pass the finished creams through a fine-mesh sieve before cooling. Ensure the custard is fully cooled before assembling to prevent the ladyfingers from dissolving into mush.
🍽️ Serving Suggestions
Serve in a clear glass pedestal bowl to showcase the stunning red and cream layers. Pair with a glass of chilled Vin Santo or a light Moscato d'Asti. A side of fresh raspberries or macerated cherries complements the spiced notes of the Alchermes. Serve with a strong Italian espresso to balance the rich sweetness of the custards. For a modern twist, assemble in individual glass coupes for elegant dinner party portions.