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–+ servings
Italian Cream Custard

Zuppa Inglese

Chef Dennis Littley
I know you'll enjoy my version of a classic Italian dessert. Using vanilla and chocolate pastry cream, and Italian ladyfingers it's easy to see why Zuppa Inglese is loved by Italians all over the world.
4.50 from 4 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine Italian
Servings 9
Calories 548 kcal

Ingredients
 
 

Pastry Cream

  • 2 cups whole milk
  • ½ cup sugar divided
  • 4 teaspoon cornstarch
  • ¼ teaspoon sea salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 ounce semi sweet chocolate finely chopped

Syrup

  • 1 cup water
  • ½ cup dark rum
  • ½ grenadine
  • ¼ cup sugar
  • 1 tablespoon orange zest grated

Whipped Cream

  • 2 cups heavy cream chilled
  • ½ teaspoon vanilla bean paste

Assembly

  • 30 - 36 Savoradi ladyfingers sponge cake can be substituted
  • 2 oz sliced almonds toasted
  • 1 oz chocolate shavings for garnish
  • raspberries optional for garnish

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Instructions
 

Pastry Cream

  • Place the milk, sugar, cornstarch, eggs, vanilla and salt in a stainless steel bowl, mix well with a wire whip. Using a double boiler method place the bowl over a pot of simmering water and continue to whip until the mixture thickens.
  • Separate the mixture evenly into two bowls.
  • Add the chocolate to one bowl to make a chocolate cream. Mix well until chocolate is fully melted and incorporated into cream.
  • refrigerate for at least an hour.

syrup

  • Bring 1 cup water and sugar to a boil. Reduce the heat and add the grenadine, rum and orange zest. Allow the mixture to reduce slightly.
  • Remove the syrup from the heat let the mixture cool completely.

Whipped Cream

  • Slowly whip the cream with the sugar and vanilla bean paste until it forms soft peaks.
    *Start slow and gradually build up the speed. This will help the whipped cream keep its shape.
  • Divide the whipped cream in half. Divide one-half of the divided whipped cream into two parts and gently fold one part into each of the chilled pastry creams using a rubber spatula.
    *Allow the pastry creams to chill for one hour.

assembly

  • Using a 9 x 9-inch glass baking dish, make a layer of ladyfingers, and brush with the sugar syrup to moisten (use more than you think you need!)
  • Spread the vanilla pastry cream on top of the ladyfingers.
  • Top with another layer of ladyfingers, and brush that layer with the syrup
  • Spread the chocolate pastry cream over top of the second layer of lady fingers.
  • Top with the remaining whipped cream
  • Chill for at least two hours or overnight.
  • Before serving garnish with toasted almond slices, shaved chocolate and raspberries.

Notes

*Traditionally Alchermes is used and the grenadine isn't needed.
*To make a non-alcoholic version substitute grenadine for the rum
*Letting the Zuppa sit overnight will allow the flavors to build, giving you a more flavorful dessert! 
*This dessert can also be made in individual glasses

Nutrition

Calories: 548kcalCarbohydrates: 49gProtein: 10gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 241mgSodium: 168mgPotassium: 244mgFiber: 2gSugar: 22gVitamin A: 1184IUVitamin C: 1mgCalcium: 145mgIron: 2mg
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