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