15min 4 ppl
Zuppa Inglese
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 15 steps
Hard: over 60 min or 12+ steps
720 kcalper person
Protein 14g
Carbs 78g
Fats 36g
About this dish
Layers of airy sponge soaked in Alchermes liqueur and rum are interspersed with a deeply flavoured crème pâtissière — one layer vanilla, one spiked with bitter chocolate — then left overnight so the custard fully permeates the sponge and the flavours meld into something truly spectacular.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Water80 ml
Dairy & Eggs
- Whole milk500 ml
- Large egg yolks5
- Unsalted buttercubed50 g
- Double creamcold200 ml
Dried Goods
- Caster sugar120 g
- Cornflour40 g
- Dark chocolate (70%)finely chopped80 g
- Savoiardi biscuits (ladyfingers)300 g
- Caster sugar30 g
- Icing sugar1 tbsp
Spices & Seasonings
- Vanilla podsplit and seeds scraped1
- Cocoa powder or dark chocolate shavingsfor dusting to taste
Oils & Condiments
- Alchermes liqueur100 ml
- Dark rum60 ml
Utensils
- Medium saucepan
- Large mixing bowl
- Two medium bowls
- Shallow bowl (for soaking syrup)
- Whisk
- Spatula
- Deep 20 cm dish or individual serving glasses
- Electric hand mixer or stand mixer
- Cling film
- Fine sieve or sifter (for dusting)
Method
1
Finely chop the dark chocolate and cube the butter. Split the vanilla pod lengthways and scrape out the seeds. Set all prepared ingredients aside.
Approx. 5 minutes
2
Combine the Alchermes, rum, water, and 30 g caster sugar in a shallow bowl. Stir until the sugar fully dissolves. Set aside.
Approx. 2 minutes
3
Warm the milk in a medium saucepan with the vanilla pod and seeds over medium heat until it just begins to steam and small bubbles form at the edges — do not let it boil. Remove and discard the pod.
Approx. 5 minutes
4
Whisk the 5 egg yolks, 120 g caster sugar, and cornflour together in a large bowl until pale and thick, about 2 minutes.
Approx. 2 minutes
5
Slowly pour the hot milk over the egg mixture in a thin, steady stream, whisking constantly to temper the eggs without scrambling them.
Approx. 2 minutes
6
Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until the custard thickens and large slow bubbles begin to plop at the surface — approximately 5–7 minutes. Remove from the heat immediately.
Approx. 7 minutes
7
Add the cubed butter to the hot custard and stir until fully melted and glossy. Divide the custard equally between two bowls. Stir the chopped chocolate into one bowl until completely melted and smooth. Press cling film directly onto the surface of both custards to prevent a skin forming.
Approx. 5 minutes
8
Allow both custards to cool to room temperature, then refrigerate until firm, at least 1 hour.
Approx. 60 minutes
9
Working quickly, dip each Savoiardi biscuit into the soaking syrup for 3–4 seconds per side — they should be moist but not falling apart. Arrange a single layer of soaked biscuits in the base of a deep 20 cm dish or individual serving glasses.
Approx. 5 minutes
10
Spread the vanilla crème pâtissière evenly over the soaked biscuit layer, smoothing it all the way to the edges.
Approx. 2 minutes
11
Dip and layer a second tier of soaked biscuits on top of the vanilla custard.
Approx. 3 minutes
12
Spread the chocolate crème pâtissière evenly over the second biscuit layer, smoothing it to the edges.
Approx. 2 minutes
13
Cover the dish tightly with cling film and refrigerate for a minimum of 8 hours, ideally overnight, to allow the layers to fully set and the biscuits to absorb the custard.
Approx. 480 minutes
14
When ready to serve, whip the cold double cream with the icing sugar to soft, billowing peaks. Spread or spoon it over the surface of the zuppa inglese.
Approx. 3 minutes
15
Dust generously with cocoa powder or scatter dark chocolate shavings over the cream just before bringing to the table.
Approx. 1 minutes
