Are you ready to make Zuppa Inglese?
This is a dessert Mama Jeanette introduced me to so many years ago. One cold day in November she had asked me I wanted for dessert that night, and without thinking, I said chocolate pudding. As I walked out the door for my day’s work, I saw Mama smile, I had no idea what she was going to make but I knew it certainly wasn’t going to be instant chocolate pudding!
She didn’t say a word about dessert until after dinner that evening when she brought a glass bowl filled to the top with deliciousness! Mama Jeanette had made Zuppa Inglese! I had no idea what it was but as I devoured almost half the bowl, she explained it was, in fact, an Italian version of an English Trifle. Many years before her mother had taught her how to make this 17th-century classic, that had come from the Emila Romagna region of Italy.
I couldn’t find the Alchermes (a very bright red herbed cherry Liquor) that goes into this classic dessert. I had gone to one of our Liquor superstores to find that concoction, and when I stopped a worker to ask if they had it, he so enthusiastically asked in a very heavy Italian accent if I was making Zuppa Inglese!
I laughed and said yes I was and how did he know and did he have it? His instant reply was no, and that Zuppa Inglese was the only thing it was ever used for. He then began telling me how his Mama had made Zuppa Inglese for him and how much he missed her! I asked him if there was anything close to it and he again replied No, but to use rum and some Maraschino cherry juice instead.
I decided to pass on the maraschino cherry juice and instead added a layer of raspberries for that red color. I thought the contrast of flavors would also add another dimension to the dessert.
My Zuppa Inglese is actually fairly close to the Zabaglione, and to be honest with you, even when I do make the French version- Sabayon, I never ever use Marsala! I love Marsala with meats but just have never acquired the taste for it in desserts.
I made individual portions of this delicious dessert and I have to say the raspberries were essential! I didn’t quite get the separation I was looking for, but oh my did I get the flavors! My only shortcoming was in not using enough of my sugar syrup to really saturate the cookies and they were just a little crunchy, but still very very tasty!
If you enjoyed this recipe you may like these:
Zuppa Inglese
Ingredients
Pastry Cream
- 2 cups whole milk
- ½ cup sugar divided
- 4 teaspoon cornstarch
- ¼ teaspoon sea salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 ounce semi sweet chocolate finely chopped
Syrup
- 1 cup water
- ½ cup dark rum
- ½ grenadine
- ¼ cup sugar
- 1 tablespoon orange zest grated
Whipped Cream
- 2 cups heavy cream chilled
- ½ teaspoon vanilla bean paste
Assembly
- 30 – 36 Savoradi ladyfingers sponge cake can be substituted
- 2 oz sliced almonds toasted
- 1 oz chocolate shavings for garnish
- raspberries optional for garnish
Instructions
Pastry Cream
- Place the milk, sugar, cornstarch, eggs, vanilla and salt in a stainless steel bowl, mix well with a wire whip. Using a double boiler method place the bowl over a pot of simmering water and continue to whip until the mixture thickens.
- Separate the mixture evenly into two bowls.
- Add the chocolate to one bowl to make a chocolate cream. Mix well until chocolate is fully melted and incorporated into cream.
- refrigerate for at least an hour.
syrup
- Bring 1 cup water and sugar to a boil. Reduce the heat and add the grenadine, rum and orange zest. Allow the mixture to reduce slightly.
- Remove the syrup from the heat let the mixture cool completely.
Whipped Cream
- Slowly whip the cream with the sugar and vanilla bean paste until it forms soft peaks. *Start slow and gradually build up the speed. This will help the whipped cream keep its shape.
- Divide the whipped cream in half. Divide one-half of the divided whipped cream into two parts and gently fold one part into each of the chilled pastry creams using a rubber spatula.*Allow the pastry creams to chill for one hour.
assembly
- Using a 9 x 9-inch glass baking dish, make a layer of ladyfingers, and brush with the sugar syrup to moisten (use more than you think you need!)
- Spread the vanilla pastry cream on top of the ladyfingers.
- Top with another layer of ladyfingers, and brush that layer with the syrup
- Spread the chocolate pastry cream over top of the second layer of lady fingers.
- Top with the remaining whipped cream
- Chill for at least two hours or overnight.
- Before serving garnish with toasted almond slices, shaved chocolate and raspberries.
The Cozy Herbivore
These are absolutely gorgeous, and what a great story about your new friend at the liquor store! I’m happy you didn’t go with the maraschino cherry route– ugh, those things make me shudder. But raspberries… now that’s inspiring! Looks divine.
Liz
Oh, this would disappear immediately in our house…crunchy cookie and all! What an amazing dessert…
Julia
Your favorite dessert is tiramisu too!!!!! We must have similar tastebuds because your version of the zabaglione has chocolate and raspberries, like mine! But then you go and add rum and vanilla bean *swoon* This looks ridiculously delicious!
Amy's Cooking Adventures
This looks wonderful – wouldn’t it be gorgeous at a dinner party or a holiday?
Burwell General Store
Ahh, Dennis. Thanks so much for your contribution to the recipe swap. It’s always such a joy to read your posts, and see your approachable, elegant spins on everything. I’m honored you’re a part of the swap!
Charlie
Chef: What a wonderful memory!
I find when a recipe comes with happy memories, it always tastes better.
Would kirschwasser be a substitute?
Charlie
Chef D
hi Charlie
according to my Italian friend at the liquor store there is no exact substitute, but I’m sure that would work.
Charlie
Chef:
Thanks
Charlie
Laura Rees
This looks great, and I love that we both used a recipe of Lidia’s to create our own for the swap. Love her.
Kiri W.
Ooh, I love zuppa ingelese, it’s so indulgent 🙂 Looks great!
The Mom Chef ~ Taking on Magazines One Recipe at a Time
I never knew there was an Italian take on the trifle, but think it looks amazing. I wonder where one can get their hands on that cherry liqueur. I’m guessing not anywhere in my rural neck of the woods, huh. It looks fantastic, Chef. Absolutely delicious.
Joan Hayes@chocolate and more
Chef Dennis, this is just beautiful, mouth watering, irresistible!
I haven’t had Zabaglione in probably 20 years, We would have it severed over fresh fruit by a dear friend of ours. The memories you are bringing back.
This Zuppa Inglese sounds wonderful along with the precious memories that go along with it!
Mary
This looks wonderful, Chef Dennis! I love your Mama Jeanette stories. What a blessing she was to you. Have a fabulous week!
Tina@flourtrader
My gosh, you are making me feel way behind the eight ball when you are already talking about Valentines Day! I know-it will be here before we know it.
Finding that special liqueur for recipes can be quite a task, however, I am glad you improvised with the raspberries.
Creative and delicious twist on this one, well done!
Elin
Wow…this is wonderful dessert and I hope I get to make this for the Wild Boar for Valentine’s Day 🙂 thanks for giving me the idea what to serve for dessert on Valentine’s Day . Have a nice day Chef Dennis .
Missy Maki
That is lovely! Dont you just love old cookbooks? Wonderful. thank you!
Boulder Locavore
Beautiful dessert Dennis but of course we’d expect nothing less from you! And having some personal insight on when you started this today, I admire you all the more. I love both this and Tiramisu though they’ve been ‘off the menu’ since I became gluten free. Must see if I can find either a source or recipe for GF ladyfingers. This is just too good to not make!