Zuppa Inglese with Pavesini: A Classic Italian Dessert
Category: Desserts
Servings: 8
Zuppa Inglese is a timeless Italian dessert that offers a delightful balance of creamy textures, rich chocolate, and the irresistible taste of the traditional Pavesini biscuits. This variation of the classic treat uses Pavesini, which are light, crisp Italian biscuits, soaked in Alchermes liqueur, and layered with smooth, indulgent creams.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pavesini biscuits | 100g |
| Alchermes liqueur | To taste (q.b.) |
| Unsweetened cocoa powder | To taste (q.b.) |
| Whole milk | 600g |
| Fresh cream (liquid) | 150g |
| Egg yolks | 100g |
| Sugar | 210g |
| Dark chocolate | 75g |
| Cornstarch (Maizena) | 70g |
| Vanilla bean | 1 (or vanilla extract) |
Instructions
Step 1: Preparing the Cream
Start by making the custard cream, which is the heart of this delightful dessert. In a saucepan, heat the milk and fresh cream together with the seeds scraped from the vanilla pod (or vanilla extract if you prefer). Stir occasionally and bring it just to the boiling point.
Step 2: Preparing the Egg Mixture
While the milk and cream are heating, whisk the egg yolks with the sugar in a separate bowl until smooth and pale. Gradually add the cornstarch (Maizena) while continuing to whisk, ensuring the mixture is lump-free.
Step 3: Combining the Mixtures
Once the milk and cream mixture is near boiling, slowly pour it into the egg mixture while whisking continuously. Return the combined mixture to the saucepan over medium heat. Stir constantly until it thickens to a custard-like consistency. Once done, remove it from the heat.
Step 4: Dividing the Cream
Divide the custard into two bowls. In one bowl, add the dark chocolate. Stir the mixture well while it’s still warm to allow the chocolate to melt completely, creating a rich, chocolate-flavored cream. Cover both bowls with plastic wrap, pressing it directly onto the surface of the creams to prevent a skin from forming. Let the creams cool in the fridge until fully chilled.
Step 5: Assembling the Zuppa Inglese
Once the creams are cold, transfer each cream to separate piping bags. This will make it easier to layer the dessert.
Now it’s time to assemble the Zuppa Inglese. Quickly dip the Pavesini biscuits into the Alchermes liqueur—just a quick dip is enough to soak them without making them too soggy.
Start by layering the soaked biscuits at the bottom of a serving dish. Pipe the chocolate custard over the first layer of biscuits, spreading it evenly with a spatula. Follow with another layer of soaked Pavesini biscuits, then pipe on the regular vanilla custard. Repeat this layering process until all the ingredients are used up.
Step 6: Final Touches
For the final layer, spread a smooth layer of the vanilla custard on top. Then, dust the surface with a light sprinkle of unsweetened cocoa powder using a fine sieve. Top with another layer of soaked Pavesini biscuits.
Step 7: Chilling and Serving
Let the dessert set in the fridge for at least 3 hours, preferably overnight, to allow all the flavors to meld together and the custard to firm up. When ready to serve, cut into generous portions and enjoy the creamy, rich, and utterly delicious flavors of this Italian classic.
Notes:
- Alchermes Liqueur: This bright red Italian liqueur is the traditional ingredient for soaking the biscuits in Zuppa Inglese, but you can substitute it with any other liqueur or even coffee or fruit juice for a non-alcoholic version.
- Customization: Feel free to add layers of fruit or a sprinkle of nuts for extra texture, though the classic recipe stays true to the simple, creamy layers of custard and soaked biscuits.
Zuppa Inglese with Pavesini is the perfect dessert for special occasions, family gatherings, or when you simply want to enjoy a slice of Italy in your own home. The combination of velvety custard, rich chocolate, and delicate Pavesini soaked in liqueur makes for a delectable treat that’s sure to impress.
Enjoy this delightful Italian dessert and savor each creamy bite!
