Zuppa Inglese: A Decadent Italian Dessert Delight
Category: Desserts
Serves: 4 servings
Zuppa Inglese is a classic Italian dessert, layered with delicious flavors of chocolate and creamy custard, often enriched with a hint of liqueur, making it the perfect choice for any occasion. Whether you’re preparing for a dinner party, a family gathering, or simply indulging in a treat, this dessert will satisfy your sweet tooth with its decadent layers of flavors and textures. The base of sponge cake soaked in Alchermes liqueur, paired with velvety chocolate and vanilla custards, creates a sublime balance of sweetness and depth. If you’re looking for a refined yet easy-to-make dessert, Zuppa Inglese is a fantastic option. Let’s dive into the recipe with detailed, step-by-step instructions to ensure you achieve perfection.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 110g |
| All-purpose flour (00 flour) | 30g |
| Potato starch (fecola di patate) | 30g |
| Sugar (granulated) | 60g |
| Salt (fine) | 1 pinch |
| Vanilla bean (split and scraped) | ½ pod |
| Whole milk | 400g |
| Heavy cream (fresh liquid cream) | 100g |
| Egg yolks | 72g |
| Cornstarch (Maizena) | 45g |
| Sugar (for custard) | 140g |
| Vanilla bean (for custard) | 1 pod |
| Dark chocolate (high-quality) | 50g |
| Alchermes liqueur | 100g |
| Unsweetened cocoa powder | To taste |
Instructions:
-
Prepare the Sponge Cake Base:
Begin by preparing the sponge cake, which will form the base of your Zuppa Inglese. In a mixing bowl, place the eggs at room temperature and whisk them together with the sugar, salt, and vanilla seeds. Whisk for about 10 minutes until the mixture becomes light, pale, and fluffy. The consistency should be thick enough to leave a trail when the whisk is lifted, which ensures you have achieved the perfect texture. -
Sift the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour and potato starch. Once sifted, place a fine mesh sieve over the egg mixture and gently fold the dry ingredients into the eggs using a spatula. Work in soft, upward motions to avoid deflating the whipped eggs. Ensure there are no lumps and that the flour is fully incorporated into the batter. -
Bake the Sponge Cake:
Prepare a round cake pan (18 cm in diameter) by greasing it lightly with butter and dusting it with flour. Pour the batter into the pan and level the surface with a spatula. Bake in a preheated oven at 160°C (320°F) in static mode for about 40 minutes. Place the pan on the lowest rack of the oven, ensuring the sponge doesn’t touch the heating element. After baking, let the sponge cool completely before removing it from the pan. -
Make the Vanilla and Chocolate Custard:
While the sponge cake is cooling, start making the custard. Pour the whole milk and heavy cream into a saucepan. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Heat the milk and cream over medium heat, bringing it to a gentle simmer, but avoid letting it boil. -
Prepare the Egg Yolk Mixture:
In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes smooth and pale. Then, sift the cornstarch into the egg mixture and whisk again to combine thoroughly. Once the milk and cream mixture is heated but not boiling, remove the vanilla pod and gradually pour the hot liquid into the egg mixture while stirring constantly to prevent curdling. -
Cook the Custard:
Transfer the egg and milk mixture back into the saucepan. Place it over low heat and stir continuously with a wooden spoon. The custard will begin to thicken after a few minutes. When it reaches a pudding-like consistency, remove the saucepan from the heat. Divide the custard into two bowls. -
Incorporate the Chocolate:
In one bowl, melt the dark chocolate. You can do this by placing the chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts. Once melted, immediately stir the chocolate into one half of the custard until fully incorporated. The chocolate custard is now ready. -
Assemble the Zuppa Inglese:
Take the cooled sponge cake and cut it into 1 cm thick slices. You will need about 70g of cake for this recipe. Trim the slices to fit into four 150 ml glass jars or serving cups. Lightly soak the sponge cake slices with Alchermes liqueur—be careful not to over-saturate them, as the liqueur should only slightly soften the cake. -
Layer the Zuppa Inglese:
Start layering your dessert in each glass jar. Begin with a layer of the chocolate custard at the bottom, followed by a layer of the soaked sponge cake slices. Give the jar a gentle tap to ensure an even distribution of the custard and cake. Repeat the layers, alternating between the chocolate custard, vanilla custard, and soaked sponge cake. Finish with a smooth layer of vanilla custard on top. -
Chill the Dessert:
Once the jars are filled, cover each one with plastic wrap, making sure the wrap touches the custard to prevent a skin from forming. Place the Zuppa Inglese in the refrigerator and allow it to chill and set for at least 2 hours. -
Serve:
Just before serving, dust the tops of the Zuppa Inglese with a generous sprinkle of unsweetened cocoa powder to add a touch of elegance and extra flavor. Serve chilled and enjoy this classic Italian dessert with your loved ones.
Tips & Variations:
- Liqueur Alternatives: While Alchermes is traditional, you can use other liqueurs such as Marsala or even a bit of rum if you prefer.
- Vegan Version: For a dairy-free version, you can substitute the milk and cream with coconut milk or almond milk and use a plant-based custard powder in place of the egg-based one.
- Storage: Zuppa Inglese can be stored in the refrigerator for up to 2 days. However, it is best enjoyed fresh after a couple of hours of chilling.
- Presentation: For an even more sophisticated presentation, serve the Zuppa Inglese in small glass jars or elegant individual cups.
Zuppa Inglese is a delightful and decadent dessert that combines a rich blend of creamy custards, a hint of chocolate, and the delightful texture of sponge cake soaked in liqueur. Perfect for any special occasion or even a casual treat, it’s a dessert that will impress and satisfy everyone at the table. Don’t forget to pair it with a good conversation and a warm cup of coffee or dessert wine to complete the experience!
