A timeless Italian dessert, Zuppa Inglese brings together layers of liqueur-soaked ladyfingers, smooth vanilla and chocolate pastry creams, and a touch of whipped cream. It’s a showstopper that makes any celebration feel more special.
Why You’ll Love This Recipe
I love how Zuppa Inglese manages to be both comforting and elegant. The contrast between the vanilla and chocolate custards creates a balanced richness, while the Alchermes-soaked ladyfingers add a floral, slightly spiced note that elevates the dish. It’s easy to make ahead, perfect for entertaining, and never fails to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 package (about 14 oz) ladyfingers or sponge cake slices
½ cup Alchermes liqueur (or substitute with 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)
Directions
I heat the milk and cream in a saucepan over medium heat until it just begins to steam, making sure it doesn’t boil.
In a mixing bowl, I whisk together the egg yolks and sugar until pale and thick, then stir in the flour until smooth.
I gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs, then return it all to the saucepan.
I cook the mixture over medium heat, stirring constantly, until it thickens into a smooth custard, which takes about 5–7 minutes.
After removing it from the heat, I stir in the vanilla.
I divide the custard in half. To one half, I add chopped dark chocolate (and cocoa powder if I’m using it) and stir until smooth.
Once both custards are slightly cooled, I begin layering in a trifle dish or glasses.
I quickly dip ladyfingers in Alchermes and line the bottom of the dish.
Then I spread a layer of vanilla custard, then add another layer of soaked ladyfingers, followed by a layer of chocolate custard.
I continue layering until I use all ingredients, finishing with a custard layer on top.
I chill the dessert for at least 4 hours or overnight.
Just before serving, I top it with whipped cream.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes + chilling
Servings: 6
Calories: ~390 kcal per serving
Variations
I sometimes replace Alchermes with a cherry liqueur or raspberry syrup for a different flavor or a non-alcoholic version.
For extra richness, I fold whipped cream into the custard layers before assembling.
I like to add fresh berries between layers for a fruity contrast.
Instead of ladyfingers, I occasionally use slices of sponge cake or pan di Spagna.
A dusting of cocoa powder on top adds a nice final touch.
Storage/Reheating
I keep Zuppa Inglese covered in the refrigerator for up to 3 days. Since it’s a chilled dessert, there’s no need to reheat it. I avoid freezing it because the custards can separate and lose their smooth texture.
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FAQs
What is Alchermes and can I substitute it?
Alchermes is a bright red Italian liqueur with spices and floral notes. If I don’t have it, I use cherry liqueur or raspberry syrup for a non-alcoholic option.
Can I make Zuppa Inglese ahead of time?
Yes, I often prepare it a day in advance. It actually tastes better after chilling overnight as the flavors meld together.
Is there a way to make it kid-friendly?
Absolutely. I use raspberry syrup instead of liqueur to keep it alcohol-free and safe for kids.
Can I use store-bought custard?
I prefer homemade for the best flavor and texture, but in a pinch, high-quality store-bought custard can work.
How do I prevent the ladyfingers from getting too soggy?
I dip them very quickly in the liqueur—just a second or two. That way, they stay intact but still absorb the flavor.
Conclusion
Zuppa Inglese is a celebration-worthy dessert that looks as good as it tastes. With its rich custards, delicate ladyfingers, and a hint of liqueur, it’s a classic I return to time and time again. Whether I’m serving it for a holiday or just want to indulge in something special, it never disappoints.
📖 Recipe:
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Zuppa Inglese
- Total Time: 35 minutes + chilling
- Yield: 6 servings
- Diet: Vegetarian
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
