Name: raditional Zuppa Inglese Recipe
Prep time: 2 h 15 min
Cook time: 15 min
Total time: 2 h 30 min
Ingredients: about 18 savoiardi (ladyfinger cookies) or slices of sponge cake; ¾ cup cherry juice + ¼ cup water; 3 cups whole milk; 6 egg yolks; ¾ cup granulated sugar; ⅓ cup all‑purpose flour or corn starch; 1 vanilla bean or ½ vanilla pod (or 1 tsp vanilla extract); zest strip of ½ lemon (optional); 2 oz (about 60 g) dark chocolate, finely chopped

I discovered this classic Italian dessert—a layered trifle called Zuppa Inglese—featuring sponge cake or ladyfingers lightly soaked in liqueur, alternated with silky vanilla and chocolate pastry creams. It’s elegant, richly colored, and perfect served chilled.

Zuppa Inglese Recipe

Why You’ll Love This Recipe

I adore how Zuppa Inglese delivers both visual impact and luxurious flavor with surprisingly simple components. I layer delicate sponge soaked in bright red cherry juice, then alternate vanilla custard with chocolate custard—each spoonful is a perfect mix of creamy, spiced, and sweet. It’s make-ahead friendly and always looks impressive on the table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the custards and cake layers:

Egg yolks
Sugar
All-purpose flour (or cornstarch)
Whole milk
Vanilla bean or extract
Unsweetened cocoa powder
Dark chocolate (for chocolate custard)
Sponge cake (pan di Spagna) or Savoiardi ladyfingers
cherry juice

Optional finishing touches: whipped cream, cocoa powder, sliced almonds, or fruit preserves.

directions

I begin by making vanilla pastry cream: whisk egg yolks with sugar, then slowly stream warm milk infused with vanilla. I cook until thickened, whisking constantly.
I divide the cream—one part remains vanilla, the other is blended with cocoa and chopped chocolate for a chocolate custard layer.
I let both custards cool to room temperature, then refrigerate until fully chilled.
I briefly dip cake layers or ladyfingers into the cherry juice—just enough to color and flavor without becoming soggy.
In a glass dish or individual glasses, I layer soaked cake, chocolate custard, more soaked cake, vanilla custard, repeating to fill.
I chill the dessert for at least 2–3 hours or overnight to allow flavors to meld and the custard to set properly.
Before serving, I garnish with whipped cream, a dusting of cocoa powder, or slivered almonds if desired.

Servings and timing

Typically this recipe serves 6 portions (either a 20×25 cm dish or individual glasses). Prep time is around 15–20 minutes, cooking custard about 10–15 minutes, plus 2–3 hours chilling—so total time is roughly 3 hours, or overnight for best flavor.

Variations

Some regional versions add apricot or peach jam between layers for sweetness and color
In simpler versions, chocolate custard can be omitted for a single vanilla cream version.
In Ferrara or Emilia-Romagna, simpler cake like brazadèla is used instead of sponge cake

storage/reheating

I keep leftovers covered in the refrigerator for up to 2–3 days. It’s served chilled, so I don’t reheat it. Flavors deepen over time, making it even more enjoyable the next day. Freezing isn’t recommended since custard texture can suffer.

FAQs

Can I make only one type of custard instead of both?

Yes—I sometimes skip the chocolate layer and make only vanilla pastry cream for a lighter, simpler version.

Do I have to chill overnight?

I find that chilling for at least 2 hours helps the flavors marry, but letting it sit overnight gives the best texture and taste.

Can I prepare components ahead of time?

Absolutely—I make the custards the day before and assemble the dessert just before chilling. It makes entertaining much easier.

Conclusion

I absolutely cherish making Zuppa Inglese—it’s a stunning dessert that combines elegant layers of liqueur-soaked cake with smooth custards, offering both visual beauty and indulgent flavor. Whether I’m serving it at a dinner party or enjoying a creamy Italian treat at home, it never disappoints. Let me know if you’d like ideas on alcohol-free versions or ways to simplify custard prep!