Every time I make Zuppa Inglese, I am reminded of Sunday lunches at my grandmother's. She used to prepare it with obsessive care: perfect layers, silk-smooth cream, and that pink color from the Alchermes that made us children's eyes light up.
Zuppa Inglese is one of those desserts that never goes out of style. It is true, it requires some time and patience (you have to prepare the sponge cake, two creams, the syrup...), but the result is spectacular: a dramatic, colorful, fragrant spoon dessert that wins everyone over.
And then, let's face it: seeing those colorful layers through the clear glass of the baking dish is a feast for the eyes even before it is for the palate!
Today, I am sharing my grandmother’s traditional recipe, the one that never fails. Get ready to put on your apron and make a bit of a mess in the kitchen: it’s worth it!
📝 Ingredients for 8 people
For the sponge cake (or 400g of savoiardi ladyfingers):
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4 whole eggs
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120g sugar
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120g all-purpose flour
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1 pinch of salt
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Grated zest of 1 lemon
For the pastry cream:
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500ml whole milk
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4 egg yolks
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120g sugar
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40g all-purpose flour (or 30g cornstarch)
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1 vanilla bean (or 1 sachet of vanillin)
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Zest of 1 lemon
For the chocolate cream:
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250ml whole milk
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2 egg yolks
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60g sugar
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20g all-purpose flour
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50g dark chocolate
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1 tbsp unsweetened cocoa powder
For the Alchermes syrup:
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200ml water
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80g sugar
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100ml Alchermes Russo 1899
For garnish:
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Chocolate sprinkles
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Whipped cream (optional)
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Candied cherries (optional)
👩🏼🍳 Step-by-step instructions
Step 1: The sponge cake (or the quick alternative!)
If you have the time and desire, prepare a classic sponge cake: whisk the eggs with the sugar, fold in the sifted flour, and bake at 180°C (356°F) for 25 minutes. But if you want to save time, use ladyfingers! They work perfectly and save you 40 minutes of work.
My grandmother always said: "The secret to Zuppa Inglese isn't in the sponge cake, but in the creams and the syrup!" And she was right.
Step 2: The pastry cream (the heart of the dessert!)
In a small saucepan, heat the milk with the lemon zest and vanilla. Bring it almost to a boil, then remove from heat and let infuse for 10 minutes.
Meanwhile, in a bowl, whisk the egg yolks with the sugar until pale and fluffy. Add the sifted flour and mix well.
Remove the zest and vanilla from the milk, and slowly pour it over the egg yolks, stirring constantly with a whisk. Transfer everything back to the saucepan and put on medium-low heat.
Now comes the part that requires attention: stir constantly with a wooden spoon (always in the same direction, mind you!) until the cream thickens. It will take 5-7 minutes. Once it begins to thicken, lower the heat and continue stirring for another 2 minutes.
The cream is ready when it coats the back of the spoon without running off immediately. Pour it into a bowl, cover with plastic wrap pressed directly against the surface (to prevent a skin from forming), and let it cool completely.
Step 3: The chocolate cream (delicious and fragrant!)
Proceed exactly as you did for the pastry cream, but:
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Add the cocoa powder along with the flour
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Once cooked, stir in the chopped dark chocolate until completely melted
This cream should also be left to cool with plastic wrap touching the surface.
Step 4: The Alchermes syrup (the magic touch!)
In a small saucepan, dissolve the sugar in the water and bring almost to a boil. Remove from heat and let cool. Only when the syrup is completely cold, add the Alchermes Russo 1899.
This is important: if you add the Alchermes while it's hot, the alcohol will evaporate and lose its fragrance!
Step 5: Assemble the Zuppa Inglese (the artistic moment!)
Take a transparent rectangular baking dish (so you can see the colored layers). Cut the sponge cake into slices about 1.5 cm thick (or prepare the ladyfingers).
Now let's begin!
First layer: Arrange the sponge cake slices (or ladyfingers) on the bottom. Using a kitchen brush, soak generously with the Alchermes. The cake should become pink and moist, but not soggy.
Second layer: Cover with all of the pastry cream, leveling it well with a spatula.
Third layer: Another layer of Alchermes-soaked sponge cake.
Fourth layer: All of the chocolate cream, smoothed out nicely.
Fifth layer (final): A final layer of Alchermes-soaked sponge cake. This will remain visible, so make it look good!
Step 6: Decoration (the icing on the cake!)
Sprinkle the surface with chocolate sprinkles. If you like, you can also add dollops of whipped cream and candied cherries in the corners. I prefer the simple version: just sprinkles and that's it!
Step 7: Resting (essential!)
Cover the Zuppa Inglese with plastic wrap and place it in the refrigerator for at least 4 hours, even better if overnight. This time is needed for the layers to set, the flavors to meld, and the cake to properly absorb the syrup.
The next morning, when you slice into it, the layers will be firm and perfect. Seeing is believing!
Grandmother's tips
1. Use a good Alchermes: Alchermes Russo 1899 has that intense ruby red color and spicy fragrance (cinnamon, cloves, vanilla) that make the difference. Industrial Alchermes are too pale and lack flavor.
2. Don't overdo the syrup: The sponge cake should be moist but not soaking wet. Excess Alchermes makes the dessert mushy.
3. Creams must be cold before assembling: If you use the creams while they're still lukewarm, the layers will mix and goodbye dramatic effect!
4. Always use a transparent dish: That way you can see the colored layers. It's a show!
5. Make it the day before: Zuppa Inglese is even better the next day. The flavors marry perfectly.
Variations
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Individual-portion Zuppa Inglese: Assemble the layers in transparent glasses. Perfect for parties!
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Coffee Zuppa Inglese: Instead of chocolate custard, make a coffee-flavored pastry cream. Divine!
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Alcohol-free Zuppa Inglese: For children, replace the Alchermes with strawberry or raspberry syrup.
Storage
Zuppa Inglese can be stored in the refrigerator, well covered, for 3-4 days. But I assure you it won't last that long: it disappears faster than that!
Why choose Russo 1899 Alchermes?
Alchermes is one of Italy's oldest liqueurs, used in pastry making for centuries. Russo 1899's version is prepared following the traditional recipe: infusion of spices (cinnamon, cloves, star anise, vanilla), natural cochineal coloring, alcohol, and sugar.
The result is a liqueur with an intense ruby red color and an unmistakable spicy aroma, perfect for soaking traditional desserts like Zuppa Inglese, sponge cake, and cookies.
Since 1899, Russo has been producing artisanal Alchermes without preservatives or artificial flavors. It is the Alchermes our grandmothers used, the real one, with a scent that takes you back to childhood.
👉 Buy Russo 1899 Alchermes and bring traditional desserts back to your table!
