Why You’ll Love This Recipe
Zuppa Inglese is a traditional Italian dessert that feels elegant, nostalgic, and wonderfully indulgent. Often described as Italy’s answer to trifle, it features layers of soft sponge cake soaked in liqueur, rich pastry cream, and chocolate custard. I love this recipe because it strikes a perfect balance between creamy, light, and decadent without being overly heavy. Each spoonful offers contrasting textures and flavors that come together beautifully. Zuppa Inglese is commonly served for holidays, Sunday lunches, and special celebrations, yet it is surprisingly approachable to make at home. With simple ingredients and classic techniques, this dessert delivers timeless charm and authentic Italian flavor. If you enjoy layered desserts with depth and tradition, Zuppa Inglese is a recipe that truly stands out.
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Zuppa Inglese – A Classic Italian Custard Dessert
- Total Time: 40 minutes plus chilling
- Yield: 8 servings
- Diet: Vegetarian
Description
A classic Italian Zuppa Inglese dessert made with layers of sponge cake soaked in liqueur, rich pastry cream, and chocolate custard—elegant, creamy, and timeless.
Ingredients
- 1 sponge cake or ladyfingers, sliced
- 1 cup milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup Alchermes liqueur (or rum/brandy substitute)
- 1/4 cup water
- Optional garnish: shaved chocolate or cocoa powder
Instructions
- In a saucepan, heat milk until warm but not boiling.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk warm milk into egg mixture, then return to saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in vanilla extract.
- Divide custard in half; mix cocoa powder into one half.
- Mix liqueur with water in a shallow dish.
- Dip sponge cake slices briefly into the liqueur mixture.
- Layer soaked cake, vanilla custard, more cake, and chocolate custard in a serving dish.
- Repeat layers as needed, finishing with custard.
- Refrigerate at least 4 hours before serving.
- Garnish with shaved chocolate or cocoa powder before serving.
Notes
- Do not over-soak the cake to avoid sogginess.
- Traditionally made with Alchermes for its red color.
- Best served chilled.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sponge cake or ladyfingers form the base, absorbing the custard and liqueur beautifully.
Milk creates the creamy foundation of the pastry cream.
Egg yolks add richness and a smooth, velvety texture to the custard.
Granulated sugar sweetens the cream without overpowering it.
Cornstarch thickens the custard to the perfect consistency.
Vanilla extract enhances flavor and adds warmth.
Unsweetened cocoa powder creates the chocolate custard layer.
Alchermes liqueur provides the signature color and flavor of traditional Zuppa Inglese.
Optional rum or brandy can be used as an alternative soaking syrup.
Dark chocolate shavings are optional for garnish.
Directions
Begin by preparing the pastry cream. Heat the milk gently until steaming. In a bowl, whisk the egg yolks with sugar and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking, then return everything to the saucepan. Cook over medium heat, stirring constantly, until thickened. Divide the custard into two portions and mix cocoa powder into one portion to create chocolate custard. Cover both and allow to cool.
Prepare the soaking syrup by diluting the liqueur slightly with water if desired. Lightly dip slices of sponge cake or ladyfingers into the syrup, ensuring they are moist but not soggy.
To assemble, layer soaked cake in the bottom of a serving dish. Spread a layer of vanilla custard over the cake, followed by another layer of soaked cake. Add the chocolate custard layer, smoothing the top.
Repeat layers if desired, finishing with custard on top. Cover and refrigerate for several hours to allow the dessert to set and the flavors to meld. Garnish with chocolate shavings before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 6 to 8 people. Preparation time is approximately 30 minutes, with at least 4 hours of chilling time before serving.
Storage/reheating
Store Zuppa Inglese covered in the refrigerator for up to three days. This dessert is served chilled and should not be reheated.
Variations and Customizations
Zuppa Inglese is flexible while staying true to its roots. For a non-alcoholic version, use fruit juice or sweetened milk instead of liqueur. I tested this version with orange juice, and it still delivered excellent flavor and moisture.
You can also replace sponge cake with pound cake for a richer texture. For added depth, layer in chocolate chips or chopped candied citrus between the custard layers.
Some variations include whipped cream folded into the custard for a lighter texture or served as a topping. These adjustments allow you to personalize the dessert while maintaining its classic Italian identity.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 340 |
| Protein (g) | 7 |
| Carbs (g) | 42 |
| Fat (g) | 16 |
| Saturated Fat (g) | 8 |
| Fiber (g) | 2 |
| Sugar (g) | 26 |
| Sodium (mg) | 140 |
Expert Tips & Customizations
Do not over-soak cake
Light dipping prevents sogginess.
Stir custard constantly
This prevents lumps and scorching.
Cool before layering
Warm custard can melt cake layers.
Chill thoroughly
Chilling improves texture and flavor.
FAQs
What does Zuppa Inglese mean?
The name translates loosely to “English soup,” referring to its layered, soaked structure.
Is Zuppa Inglese the same as trifle?
They are similar, but Zuppa Inglese uses pastry cream instead of whipped cream.
Can I make this dessert ahead of time?
Yes, it is best made several hours or a day in advance.
What liqueur is traditionally used?
Alchermes is traditional, but rum or brandy are common substitutes.
Can Zuppa Inglese be frozen?
Freezing is not recommended due to custard texture.
Is this dessert very sweet?
It is balanced, creamy, and not overly sweet.
Conclusion
Zuppa Inglese is a refined, classic Italian dessert that combines custard, cake, and liqueur into a beautifully layered treat. With its rich history, elegant presentation, and comforting flavors, it is a perfect choice for special occasions or whenever you want to bring a taste of traditional Italian baking to your table.
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