Description
Zuppa Inglese is a classic Italian trifle made with layers of Alchermes-soaked ladyfingers, rich vanilla and chocolate pastry creams, and topped with whipped cream. This elegant dessert is perfect for celebrations and special occasions.
Ingredients
1 package (about 14 oz) ladyfingers or sponge cake slices
½ cup Alchermes liqueur (or cherry liqueur or raspberry syrup for non-alcoholic)
2 cups whole milk
½ cup heavy cream
4 egg yolks
½ cup granulated sugar
¼ cup all-purpose flour
1 tsp vanilla extract
3 oz dark chocolate, chopped
1 tbsp unsweetened cocoa powder (optional)
Whipped cream (for topping)
Instructions
- Heat the milk and cream in a saucepan over medium heat until it just begins to steam. Do not boil.
- In a mixing bowl, whisk together egg yolks and sugar until pale and thick. Stir in the flour until smooth.
- Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a smooth custard, about 5–7 minutes.
- Remove from heat and stir in vanilla extract.
- Divide the custard in half. To one half, add chopped dark chocolate and cocoa powder (if using), stirring until smooth.
- Allow both custards to cool slightly before assembling.
- Quickly dip ladyfingers in Alchermes and line the bottom of a trifle dish or individual serving glasses.
- Spread a layer of vanilla custard over the ladyfingers.
- Add another layer of soaked ladyfingers, followed by a layer of chocolate custard.
- Repeat the layering process, ending with a layer of custard on top.
- Chill the dessert for at least 4 hours or overnight.
- Top with whipped cream just before serving.
Notes
Use raspberry syrup for a kid-friendly or non-alcoholic version.
Fold whipped cream into the custards for extra richness.
Fresh berries can be added between layers for a fruity touch.
Pan di Spagna or sponge cake can replace ladyfingers.
Dust the top with cocoa powder for an elegant finish.
Store in the refrigerator for up to 3 days. Do not freeze.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layered
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 22g
- Sodium: 65mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 170mg
