Zuppa Inglese Recipe

Name: Zuppa Inglese
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: Rum, to taste; Crème de cacao, to taste; ½ cup candied fruit; 3 large egg whites; ½ cup (100g) granulated sugar; 4 large egg yolks; Pastry Flour; 1 teaspoon vanilla extract; Fresh Lemon Rind; ¼ cup (30g) all-purpose flour; 4 cups (1 liter) whole milk; 4 tablespoons (50g) unsalted butter; Baking Chocolate Squares

Indulge in the rich flavors of Zuppa Inglese, a classic Italian dessert perfect for special occasions. This layered cake features a delicate sponge cake soaked in rum and crème de cacao, layered with creamy pasticciera custard and topped with a light meringue. Easy to follow instructions guide you step-by-step to create this show-stopping dessert.

Prep Time 60 mins

Cook Time 120 mins

Calories 453.4 kcal

Protein 20g

Rating 0.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zuppa Inglese

Rum, to taste
Crème de cacao, to taste
½ cup candied fruit
3 large egg whites
½ cup (100g) granulated sugar
4 large egg yolks
Pastry Flour
1 teaspoon vanilla extract
Fresh Lemon Rind
¼ cup (30g) all-purpose flour
4 cups (1 liter) whole milk
4 tablespoons (50g) unsalted butter
Baking Chocolate Squares

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How to Make Zuppa Inglese

Preheat oven to 375°F (190°C).
**Make the Sponge Cake:**
In a large bowl, whisk together 6 large egg yolks and 1 cup (200g) granulated sugar until pale and lemon-colored.
Gradually add 1 cup (125g) all-purpose flour, mixing gently until just combined.
Stir in 1 teaspoon vanilla extract and the zest of 1 lemon.
In a separate bowl, beat 6 large egg whites until stiff peaks form.
Gently fold the egg whites into the batter.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake for 35-40 minutes, or until a golden brown and springs back when lightly touched.
Let cool completely on a wire rack.
**Make the Pasticciera Cream:**
In a medium saucepan, whisk together ½ cup (100g) granulated sugar, 4 large egg yolks, ¼ cup (30g) all-purpose flour, and the zest of ½ lemon.
In a separate saucepan, heat 4 cups (1 liter) whole milk until just simmering.
Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened (about 5-7 minutes).
Remove from heat and stir in 4 tablespoons (50g) unsalted butter.
Pour into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely.
**Make the Chocolate Pasticciera Cream:**
Repeat the pasticciera cream recipe, omitting the lemon zest.
Stir in 4 ounces (115g) of good quality grated semi-sweet chocolate during the last minute of cooking.
Cool completely, covering with plastic wrap.
**Assemble the Zuppa Inglese:**
Cut the cooled sponge cake into ½-inch slices.
Brush half of the slices with rum and the other half with crème de cacao.
Spread a thin layer of pasticciera cream in the bottom of a 10-inch oven-safe dish.
Layer 2 rows of rum-soaked cake slices over the cream.
Spread half of the remaining pasticciera cream over the cake.
Sprinkle with ½ cup candied fruit.
Layer 2 rows of crème de cacao-soaked cake slices over the candied fruit.
Spread the remaining pasticciera cream on top.
**Make the Meringue:**
In a clean, dry bowl, beat 3 large egg whites until stiff peaks form.
Gradually add ½ cup (100g) granulated sugar, beating until glossy.
Spread the meringue over the cake.
Bake in a preheated oven at 300°F (150°C) for 20 minutes, or until lightly golden.
Cool completely before serving. Refrigerate leftovers.