Zuppa Inglese
Zuppa Inglese is a classic Italian dessert that’s as decadent as it is visually stunning. This no-bake layered treat features delicate ladyfingers soaked in vibrant Alchermes liqueur, which gives it its signature rosy hue, layered with velvety vanilla and rich chocolate custards. Perfect for celebrations or as a make-ahead dessert, Zuppa Inglese delights with its harmonious blend of creamy textures and bold flavors. The addition of grated dark chocolate for garnish elevates its elegance, making it irresistible for any occasion. Easily customizable and ideal for showcasing simple yet sophisticated Italian cuisine, this recipe is sure to become a show-stopping favorite. Serve it chilled for the ultimate indulgent experience!
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Recipe Information
Ingredients
- 200 grams Ladyfingers (savoiardi)
- 6 large Egg yolks
- 150 grams Granulated sugar
- 500 milliliters Whole milk
- 200 milliliters Heavy cream (whipping cream)
- 40 grams All-purpose flour
- 20 grams Cocoa powder (unsweetened)
- 1 teaspoon Vanilla extract
- 120 milliliters Alchermes liqueur (or substitute with grenadine or diluted cranberry juice)
- 50 grams Unsweetened dark chocolate (for optional decoration)
Instructions
In a medium mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and creamy.
Gradually sift the flour into the egg mixture while whisking to avoid lumps. Set aside.
In a saucepan, heat the milk and heavy cream over medium heat until just simmering. Remove from heat and slowly pour the hot mixture into the egg mixture, whisking continuously to combine.
Pour the custard mixture back into the saucepan and cook over low heat, stirring constantly until it thickens, about 5-7 minutes. Be careful not to let it boil. Remove from heat and stir in the vanilla extract.
Divide the custard into two portions. In one portion, whisk in the cocoa powder until smooth and combined. Let both custards cool to room temperature, covering the surface with plastic wrap to prevent a skin from forming.
Prepare a shallow dish with the Alchermes liqueur. Quickly dip each ladyfinger into the liqueur, ensuring they are moistened but not soggy.
Layer the bottom of a serving dish or individual cups with the soaked ladyfingers. Spread a layer of vanilla custard over the ladyfingers, followed by a layer of chocolate custard.
Repeat the layers until all ingredients are used, finishing with a layer of custard.
Refrigerate the Zuppa Inglese for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
Before serving, grate the dark chocolate over the top for decoration, if desired. Serve chilled.
Nutrition Facts
Calories |
3573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1596 mg | 532% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 453.9 g | 165% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 318.8 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 1013 mg | 78% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
