ADVERTISEMENT
—
### 🍓 **Ingredients (Serves 6–8)**
**For the pastry cream (crema pasticcera):**
– 2 ½ cups (600 ml) whole milk
– 1 vanilla bean or 1 tsp vanilla extract
– 4 egg yolks
– ½ cup (100 g) granulated sugar
– ¼ cup (30 g) cornstarch
– Optional: 2 oz (60 g) dark chocolate for chocolate version
**For the layers:**
– 1 package ladyfingers or sliced sponge cake
– ½–¾ cup Alchermes or another sweet liqueur (like raspberry or cherry liqueur)
– Whipped cream, fruit, or chocolate shavings (optional garnish)
—
### 👩🍳 **How to Make It**
**1. Make the pastry cream:**
In a saucepan, heat the milk and vanilla until just simmering. In a separate bowl, whisk yolks, sugar, and cornstarch. Slowly pour the hot milk into the egg mixture, whisking constantly, then return to the pan and cook over low heat until thickened. Divide in half — leave one plain, and stir melted chocolate into the other for a chocolate layer (optional). Let cool.
**2. Soak the cake:**
Dip the ladyfingers or sponge slices briefly into Alchermes (don’t soak too long). The liqueur gives the dish its signature bright pink hue and a lightly floral, spiced flavor.
**3. Layer it up:**
In a glass dish or individual cups, layer soaked sponge, vanilla pastry cream, chocolate cream (if using), and repeat. Finish with a layer of cream or whipped topping.
**4. Chill:**
Cover and refrigerate for at least 4 hours — or overnight for best flavor and texture.
**5. Garnish and serve:**
Top with fresh berries, chocolate curls, or a dusting of cocoa. Serve cold, with a spoon and a smile.
—
### 🇮🇹 **Why Italians Love Zuppa Inglese**
– It’s **nostalgic** — often made for birthdays, holidays, or Sunday family meals.
– It uses simple, pantry-friendly ingredients.
– The liqueur adds color, flavor, and a bit of adult indulgence.
– It’s endlessly adaptable: try it with espresso, fruit compote, or pistachio cream.
—
### 🍷 Final Thoughts
Zuppa Inglese is more than just a dessert — it’s a layered love letter to Italian tradition, family gatherings, and the joy of sharing something beautiful from a big bowl with small spoons. Elegant yet approachable, sweet with a touch of sophistication, it’s the kind of recipe that lives in memory.
Serve it in a trifle dish or individual glasses, and don’t be surprised when your guests ask for seconds — and the recipe.
—
Want a printable version or a kid-friendly version without liqueur?
