Zuppa Inglese
A festive Italian dessert made with layers of sponge cake, chocolate and vanilla custard, and soaked in Alchermes liquor.
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- •6 Eggswhole, cold
- •Granulated sugar
- •1 Lemon zest
- •3 tbsp Hot water
- •Cornstarch
- •Flour
- •Dark or semi-sweet chocolateshaved
- •2 cups Milk
- •1 Vanilla beanseeds and pieces
- •Sugar
- •10 Egg yolks
- •300 ml Alchermes(optional)for soaking, can substitute with cherry liquor, sweet marsala wine, or rum with red food coloring
- 1
Prepare the sponge cake by whipping 6 whole cold eggs with granulated sugar and lemon zest. Add 3 tablespoons of hot water while whipping.
15 min
- 2
Sift together cornstarch and flour, then fold into the whipped eggs gently.
5 min
- 3
Spread the batter into a 15x12 inch pan lined with parchment paper and bake at 350°F (180°C) for 15 minutes. Let cool in the oven for 5-10 minutes.
25 min
- 4
Prepare the pastry cream by warming milk with vanilla bean. Combine sugar, cornstarch, flour, and egg yolks, then temper with hot milk.
10 min
- 5
Cook the custard over medium heat until thick, then divide into two bowls. Add shaved chocolate to one bowl and mix.
10 min
- 6
Cool the vanilla custard in a cold bowl, then cover both custards with plastic wrap to prevent skin forming.
15 min
- 7
Assemble the Zuppa Inglese by soaking sponge cake layers in Alchermes, layering with chocolate and vanilla custard.
10 min
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