Zuppa Inglese
Zuppa Inglese is a classic Italian dessert, featuring delicate layers of light sponge cake generously soaked in a sweet, aromatic liqueur, beautifully contrasted with rich, velvety vanilla custard. This elegant trifle offers a delightful balance of textures and flavors, making it a perfect showstopper for any special occasion.
An original recipe by Forkin
- Total time
- 7 hr 25 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 335 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
custard
- 6 pcslarge egg yolk
- 150 ggranulated sugar
- 50 gall-purpose flour
- 500 mlwhole milk
- 1 tspvanilla extract
sponge cake
- 3 pcslarge egg
- 90 ggranulated sugar
- 90 gall-purpose flour
soaking syrup
- 120 mlliqueur, such as Alchermes or rum
- 60 mlwater
- 30 ggranulated sugar
Equipment
Oven · Round cake pan · Parchment paper · Electric mixer · Large mixing bowl · Wire rack · Medium saucepan · Whisk · Plastic wrap · Small saucepan · Serving dish (trifle bowl or springform pan) · Serrated knife · Spatula · Offset spatula (optional)
The method
Step by step
- 1
Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) round cake pan with parchment paper, ensuring the paper extends slightly above the rim.
About 10 min
Cook’s note: Properly lining the pan prevents the cake from sticking and makes removal much easier.
- 2
In a large mixing bowl, combine the 3 large eggs and 90g granulated sugar for the sponge cake. Beat with an electric mixer on high speed until the mixture is very light, fluffy, and pale yellow, about 5-7 minutes. It should form a thick ribbon when the beaters are lifted.
About 7 min
Cook’s note: Achieving a good ribbon stage is crucial for a light and airy sponge cake, as it incorporates a lot of air into the batter.
- 3
Gently fold in the 90g all-purpose flour for the sponge cake using a spatula, until just combined. Be careful not to overmix, which can deflate the air you've incorporated.
About 2 min
Cook’s note: Use a light hand and a figure-eight motion to fold the flour, preserving the airy texture of the batter.
- 4
Pour the sponge cake batter into the prepared cake pan and gently spread it evenly. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
About 25 min
Cook’s note: Avoid opening the oven door too early, as this can cause the cake to sink.
- 5
Remove the cake from the oven and let it cool completely in the pan on a wire rack before attempting to remove it.
About 1 hr
Cook’s note: Cooling the cake completely prevents it from tearing when sliced and helps it absorb the syrup better.
- 6
While the cake cools, prepare the custard: In a medium saucepan, whisk together the 6 large egg yolks and 150g granulated sugar for the custard until well combined and slightly pale.
About 2 min
Cook’s note: Whisking the yolks and sugar together first helps prevent lumps when the flour is added.
- 7
Whisk in the 50g all-purpose flour for the custard until smooth and no lumps remain, forming a thick, uniform paste.
About 1 min
Cook’s note: Ensure the flour is fully incorporated to avoid a grainy custard texture.
- 8
Gradually whisk in the 500ml whole milk into the egg yolk mixture until fully incorporated and smooth.
About 2 min
Cook’s note: Adding the milk slowly helps temper the egg yolks, preventing them from scrambling.
- 9
Cook the custard over medium heat, stirring constantly with a whisk or wooden spoon, until it thickens significantly and comes to a gentle boil. Continue to cook for another 1-2 minutes, stirring vigorously, then remove from heat.
About 10 min
Cook’s note: Constant stirring is essential to prevent the custard from scorching on the bottom and to ensure even thickening.
- 10
Stir in the 1 teaspoon vanilla extract into the hot custard. Pour the custard into a clean bowl, then immediately cover the surface directly with plastic wrap to prevent a skin from forming.
About 1 min
Cook’s note: Covering the custard directly with plastic wrap is crucial for a smooth, creamy texture.
- 11
Refrigerate the custard for at least 3 hours, or until completely chilled and firm.
About 3 hr
Cook’s note: Thoroughly chilling the custard is important for proper layering and setting of the dessert.
- 12
Prepare the soaking syrup: In a small saucepan, combine the 30g granulated sugar and 60ml water. Bring to a simmer over medium heat, stirring constantly until the sugar completely dissolves.
About 3 min
Cook’s note: Ensure all sugar crystals are dissolved to prevent a grainy syrup.
- 13
Remove the syrup from heat and stir in the 120ml liqueur. Let the syrup cool slightly to room temperature.
About 15 min
Cook’s note: Allowing the syrup to cool prevents it from cooking the cake when applied.
- 14
Once the sponge cake and custard are completely cool, carefully slice the sponge cake horizontally into 2-3 even layers using a serrated knife.
About 5 min
Cook’s note: A long serrated knife works best for even cake layers. You can also use dental floss for a very clean cut.
- 15
Place one layer of sponge cake in the bottom of your chosen serving dish (a trifle bowl or a 20cm springform pan with removable sides works well).
About 1 min
Cook’s note: Choose a clear serving dish to showcase the beautiful layers of the Zuppa Inglese.
- 16
Drizzle generously with a portion of the cooled soaking syrup, ensuring the cake is well moistened but not soggy.
About 2 min
Cook’s note: Use a pastry brush or spoon to distribute the syrup evenly over the cake layer.
- 17
Spread an even layer of the chilled vanilla custard over the soaked sponge cake.
About 1 min
Cook’s note: Use an offset spatula for a smooth, professional-looking custard layer.
- 18
Repeat the layering process with the remaining sponge cake, soaking syrup, and custard, finishing with a final layer of custard on top.
About 3 min
Cook’s note: Ensure each cake layer is well-soaked before adding the custard for optimal flavor and moisture.
- 19
Cover the assembled Zuppa Inglese tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the cake to fully absorb the liquid.
About 3 hr
Cook’s note: Overnight chilling is highly recommended for the best flavor development and texture.
Per serving
Nutrition
- Calories
- 334.5kcal
- Protein
- 8.3g
- Carbs
- 54.9g
- Fat
- 7.9g
- Fibre
- 0.5g
- Sugar
- 40.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
For an extra touch of elegance, garnish the Zuppa Inglese with fresh berries, candied orange peel, or a dusting of cocoa powder before serving. While Alchermes is the traditional liqueur, you can experiment with other options like rum, brandy, or even a non-alcoholic fruit syrup for a family-friendly version. This dessert pairs wonderfully with a strong espresso or a sweet dessert wine.
Store Zuppa Inglese covered tightly with plastic wrap in the refrigerator.
This dessert is served chilled and does not require reheating.
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