Zuppa Inglese Della Nonna
Indulge in the timeless charm of **Zuppa Inglese Della Nonna**, a classic Italian dessert layered with velvety vanilla and chocolate custards, soaked Savoiardi biscuits, and the vibrant touch of Alchermes liqueur. This rich and creamy trifle boasts a perfect balance of flavors: the bittersweet notes of dark chocolate, the fragrant allure of vanilla, and the subtle soak of liqueur-infused biscuits. Prepared in just 35 minutes and rested for a few hours to elevate its luscious texture, it’s an elegant make-ahead treat ideal for gatherings or holiday feasts. Garnished with a delicate dusting of cocoa powder, this dessert will transport you straight to an Italian grandmother’s kitchen. Perfect for fans of layered desserts, custards, and traditional Italian recipes, this is a dish that delights every bite!
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Recipe Information
Ingredients
- 500 ml Whole Milk
- 6 pieces Egg Yolks
- 150 g Granulated Sugar
- 50 g All-Purpose Flour
- 100 g Dark Chocolate
- 1 piece/teaspoon Vanilla Bean or Vanilla Extract
- 200 g Savoiardi (Ladyfinger Biscuits)
- 150 ml Alchermes Liqueur
- 100 ml Water
- 1 tablespoon Unsweetened Cocoa Powder
Instructions
In a medium saucepan, heat the milk gently until warm, being careful not to boil it. If you're using a vanilla bean, split it, scrape out the seeds, and add both the seeds and the pod to the milk. If using vanilla extract, you can add it later.
In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
Gradually add the flour to the egg and sugar mixture, mixing well to avoid lumps.
Slowly pour the warm milk into the egg mixture while continuously whisking to temper the eggs. Once combined, return the mixture to the saucepan over low-medium heat.
Cook the custard, stirring constantly with a wooden spoon or whisk, until it thickens to a creamy consistency. This should take about 8-10 minutes. Remove from heat.
Divide the custard into two equal portions. To one portion, add the finely chopped dark chocolate and stir until fully melted and combined to create a chocolate cream. To the other portion, stir in vanilla extract (if not already added). Remove the vanilla pod, if used.
Set both custards aside to cool, covering them with plastic wrap pressed directly onto the surface to prevent a skin from forming.
Prepare the soaking liquid by mixing the Alchermes liqueur and water in a shallow bowl.
Quickly dip each Savoiardi biscuit into the liqueur mixture, ensuring they are moist but not overly soggy.
In your serving dish (a large dish or individual cups), start with a layer of soaked Savoiardi biscuits to create the base.
Spread a layer of the vanilla custard over the biscuits, followed by another layer of soaked biscuits.
Spread a layer of the chocolate custard, and repeat the layers as necessary, finishing with chocolate custard on top.
Refrigerate the Zuppa Inglese for at least 4 hours, or overnight, to allow the flavors to meld.
Before serving, dust the top with unsweetened cocoa powder for garnish.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1276 mg | 425% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 502.4 g | 183% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 367.0 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 894 mg | 69% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1828 mg | 39% | |
*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.
