TABELIAAUTHENTIC RECIPE
Zuppa IngleseZuppa Inglese with Layered Custard
A traditional layered dessert from Emilia-Romagna, with sponge biscuits (savoiardi) soaked in liqueur and alternating layers of vanilla and chocolate custard. Despite a name meaning “English soup,” this is a thoroughly Italian dessert.
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Ingredients (6 servings)
- Savoiardi ladyfinger biscuits250 g
- Alchermes red liqueurThe traditional red liqueur. Its colour and distinctive aroma are key.100 ml
- Rum or Cognac50 ml
- Whole milkFor the custard.500 ml
- Egg yolksFor the custard.5 yolks
- SugarFor the custard.120 g
- CornstarchFor the custard.40 g
- Lemon zestUse a Japanese-grown, unwaxed lemon. Grate only the coloured outer skin, avoiding the white pith.1 lemon
- Unsweetened cocoa powderFor the chocolate custard.30 g
Method
Prepare the pastry cream
- 1 Grate only the coloured outer skin of the lemon.
- 2 Heat 500 ml milk and the grated lemon zest in a saucepan until just below boiling.
- 3 In a separate bowl, mix 5 egg yolks, 120 g sugar and 40 g cornstarch thoroughly.
- 4 Gradually add the warm milk, stirring as you pour.
Ready when
Continue once the mixture is smooth and free of lumps.
Caution
Do not let the milk boil; stop heating just before it reaches boiling point.
Finish the two custards
- 1 Return to the saucepan and cook over medium heat, stirring constantly to keep the base from scorching. Turn off the heat once thick and creamy.
- 2 Transfer half the custard to another bowl and add 30 g sifted unsweetened cocoa to make the chocolate custard.
- 3 Press cling film directly onto both custards and leave to cool for at least 30 minutes.
Ready when
Cooking is complete once the mixture has thickened to a creamy consistency. Cool for at least 30 minutes before continuing.
Caution
Stir constantly so the base does not scorch.
Dip the savoiardi
- 1 Mix 100 ml Alchermes and 50 ml rum in a shallow bowl.
- 2 Quickly dip the savoiardi for 1–2 seconds.
Ready when
Continue once they are coloured all over.
Caution
Over-soaking will make them fall apart; 1–2 seconds is enough.
Assemble the layers
- 1 Spread chocolate custard in a glass dish.
- 2 Arrange a layer of savoiardi.
- 3 Cover with vanilla custard.
- 4 Arrange another layer of savoiardi.
- 5 Finish with chocolate custard.
Ready when
Continue once all the layers are assembled.
Chill until set
- 1 Cover with cling film and refrigerate for at least 4 hours.
- 2 Dust with unsweetened cocoa before serving.
Ready when
Allow at least 4 hours; the dessert is ready when chilled throughout and the custard has settled.
About this dish
Several theories explain the name “English soup.” One suggests that the dessert was based on British trifle; another says it was served to British diplomats at the Este court in the 18th century. Neither has been proved.
What is certain is that the dessert became thoroughly Italian in Emilia-Romagna and spread as a homemade celebration cake. A dish displaying its red-soaked and creamy layers has the power to gather people around a birthday or Sunday table.
It appeared in Pellegrino Artusi’s 1891 cookbook La Scienza in Cucina and became a dessert representative of bourgeois cooking in the era of Italian unification. It remains a favourite in trattorias and homes around Bologna.
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