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.
anna
oo very pretty! i think the raspberries were a good choice…maraschino cherries are delicious, but there’s something a little unsettling about it too! 🙂
Lora ~ cakeduchess
Maybe if it was the right wine you may be inclined to dip!lol. I never thought I would and then in Sicily one year, I couldn’t resist. was amazing. Your zuppa inglese looks wonderful. I’m sure flavor was great even w/out the delicious Alchermes:)another fun #recipeswap !
PolaM
I think I never had Zuppa Inglese. I will have to fix that after seeing your delicious dessert!
Lana
I love, love, love Tiramisu’ and I have your recipe bookmarked for some future use when the holiday pounds miraculously disappear:) But your Zuppa Inglese looks divine! Beautiful photos, as usual!
Happy New Year, Dennis! Here is to another great one ahead:)
BTW, your URL in the linky thing links to your Gingerbread House post (WOW!)
Monique
I love all the childhood memories this swap ignited. This is a great remake!
Kim Bee
I love that this one comes with such a personal story. I’ve not had zuppa inglese but it is now on my list of things to try. You realize half those things come from your blog. Lol! It does look gorgeous and I have to save I usually prefer the individual dishes over one big dish. It is just somehow prettier and more personal. Love the pop of red. Wonderful job Chef Dennis!
Shumaila
A beautifully written post, Chef Dennis! Loved reading every word of it!
What a sweet coincidence to run into someone who knew exactly what you wanted and for what purpose.
And the dessert looks great. I bet Mama Jeanette would be very proud!
In Katrina's Kitchen
That is the sweetest story and also of the man at the liquor counter!
Candace
This is not my mama’s chocolate pudding. It looks waaaay better!
deana@lostpastremembered
I remember eating this as a kid… gloppy, too sweet and kind of wet in an unpleasant way since I think it had been sitting around a very long time… sort of forgot about it till now. This looks sooo good. What a difference a good recipe makes!
claire
Delish! This happily reminded me of the Zuppa Inglese ice cream I used to get in Florence – Yum. Thanks Chef!
Rachel
Your recipes and stories always make me smile : )
I have heard of this dessert but really had no idea what it was. I can see how it would be something special to make for someone you’re close to.
Janet@FCTC
This sounds wonderful, Dennis! I love the layers of flavor in it.
My curiosity got the best of me and I looked up that type of liquor and all I can say is that it’s a shame it doesn’t seem to be around anymore; at least not in the states. It sounds interesting.
Deanna
It is far to early to be discussing Valentine’s Day. We haven’t even hit the greatest of all American holidays, The Super Bowl. However, as this looks stunning and sounds delicious I will probably make it next weekend for my very Italian grandmother.
alex
I so enjoy reading your posts! great story, great dessert, just lovely. I think this would be great for a dinner party, or like you mentioned, Valentine’s Day!