How to Make Classic Zuppa Inglese with Vanilla Custard and Rum-Soaked Sponge Cake

Simple Summary

Zuppa Inglese is a delightful Italian trifle-like dessert that layers sponge cake soaked in liqueur with rich custard and chocolate, creating a perfect balance of flavors and textures.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 45 minutes
• Servings: 8
• Difficulty: Intermediate

Ingredients

• 1 store-bought sponge cake (about 400g) or homemade equivalent
• 500ml whole milk
• 5 large egg yolks
• 100g granulated sugar
• 40g cornstarch
• 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
• 100ml dark rum (or Alchermes liqueur for traditional red color)
• 100g dark chocolate, chopped
• 250ml heavy cream
• 2 tbsp cocoa powder
• Fresh berries for garnish (optional)

Instructions

1. Start by preparing the custard. In a medium saucepan, heat the milk with the vanilla bean (if using) until just simmering.

2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

3. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.

4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).

5. Remove from heat, stir in vanilla extract if using, and divide the custard into two portions. Add the chopped chocolate to one portion and stir until melted and smooth.

6. Allow both custards to cool completely, covering with plastic wrap directly on the surface to prevent skin formation.

7. Cut the sponge cake into 1-inch thick slices.

8. In a shallow dish, mix the rum with 100ml of water. Briefly dip each cake slice into this mixture.

9. In a large glass trifle dish or individual serving glasses, begin layering: start with a layer of rum-soaked cake, followed by vanilla custard, then another layer of cake, and chocolate custard. Repeat layers until all ingredients are used, ending with custard on top.

10. Refrigerate for at least 4 hours or overnight to allow flavors to meld.

11. Before serving, whip the heavy cream until stiff peaks form. Spread or pipe the cream on top of the Zuppa Inglese.

12. Dust with cocoa powder and garnish with fresh berries if desired.

Chef's Notes

• For a non-alcoholic version, replace the rum with strong coffee or fruit juice.
• You can make your own sponge cake for a fully homemade dessert.
• Alchermes, a traditional Italian liqueur, will give the cake a distinctive red color.
• This dessert improves with time, so it's perfect for making a day ahead.
• Ensure the custard is completely cool before assembling to prevent the cream from melting.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 7g
• Fat: 25g
• Carbohydrates: 45g
• Sugar: 30g
• Fiber: 1g

This dessert is rich in calcium from the milk and cream, and contains antioxidants from the dark chocolate.

Serving Suggestions

• Serve chilled as a stunning finale to an Italian-themed dinner party.
• Pair with a sweet dessert wine like Vin Santo or Moscato d'Asti.
• For a festive touch, serve in individual glass trifle dishes or wine glasses.
• Accompany with a shot of espresso for a true Italian experience.
• Garnish with chocolate shavings or candied fruit for extra elegance.