Why You’ll Love This Recipe

I enjoy how this recipe combines the comforting smoothness of pastry cream with the bold, aromatic flavor of Alchermes. I also love that I can prepare it ahead of time, making it perfect when I want a stress-free dessert for guests. Each bite feels nostalgic, delicate, and satisfying without being overly complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 l (4.23 cups) milk
350 g (1.75 cups) sugar
200 ml (0.85 cups) Alchermes liqueur
80 gr (0.64 cups) flour
9 egg yolks
30 gr (6 tbsp) cocoa powder
½ (½) vanilla bean
1 (1) lemon
24 (24) large ladyfingers can be replaced with a sheet of sponge cake

Directions

1. I begin by preparing the pastry cream. I bring the milk to a very low boil in a medium saucepan with the vanilla bean and a bit of lemon zest.

2. While the milk heats, I whisk the egg yolks with the sugar in a large bowl until smooth, then add the flour and whisk again.

3. I remove the vanilla bean, then slowly pour the hot milk into the egg mixture while whisking constantly. I add the milk gradually to keep the cream smooth.

4. I pour the mixture back into the saucepan and cook it over low heat, whisking continuously for about 5–6 minutes, until the pastry cream thickens and becomes silky.

5. I remove the cream from the heat and divide it into two bowls.

6. I sprinkle a little sugar over one bowl, mix, and cover it. I add the cocoa powder to the second bowl, mix until smooth, and cover it as well. I let both cool completely.

7. I pour the Alchermes into a low bowl and quickly dip each ladyfinger for about 2 seconds per side so they absorb the flavor and color without becoming soggy.

8. To assemble, I place a layer of dipped ladyfingers in a large trifle dish or in several small serving bowls.

9. I spread some of the cocoa pastry cream over the ladyfingers, then add another layer of dipped ladyfingers and cover with vanilla pastry cream. I continue alternating layers, placing each layer of ladyfingers perpendicular to the previous one for better stability.

10. Once the dish is filled, I cover it with plastic wrap and refrigerate for about 2 hours to set.

11. I serve the dessert topped with whipped cream or a dusting of cocoa powder.

Servings and Timing

This recipe makes 12 servings. Prep time is about 15 minutes, cook time is about 30 minutes, and total time is approximately 45 minutes plus chilling time.

Variations

• I replace ladyfingers with sponge cake when I want a softer, more uniform texture.

• I add a layer of shaved dark chocolate for extra richness.

• I flavor the vanilla pastry cream with a bit of orange zest for a brighter aroma.

• I assemble the dessert in individual glasses for easier serving.

• I reduce the amount of Alchermes when I want a lighter, less boozy version.

Storage/Reheating

I store Zuppa Inglese in the refrigerator, tightly covered, for up to 2–3 days. Since it’s a chilled dessert, I don’t reheat it, but I let it sit at room temperature for about 10 minutes before serving so the flavors soften and the pastry cream becomes even creamier.

FAQs

Can I make Zuppa Inglese the day before?

Yes, and I actually prefer doing so because the flavors meld beautifully overnight.

How do I keep the ladyfingers from getting soggy?

I dip them for just 1–2 seconds per side so they absorb flavor without falling apart.

Can I make the pastry cream in advance?

Yes, I prepare it up to a day ahead and keep it covered in the refrigerator.

What type of dish works best for assembling?

I like using a clear glass bowl or trifle dish so the colorful layers show through.

Can I use store-bought pastry cream?

I can, but the homemade version gives the dessert its traditional flavor and texture.

Can I freeze Zuppa Inglese?

I don’t recommend freezing because the pastry cream can separate after thawing.

Can I reduce the sugar?

Yes, I reduce the sugar slightly if I prefer a less sweet dessert, though it may change the texture of the cream.

What can I use instead of cocoa powder for the chocolate layer?

I sometimes melt a little dark chocolate into the pastry cream instead of using cocoa powder.

How long should the dessert chill before serving?

I chill it for at least 2 hours so it sets properly and slices cleanly.

Conclusion

I love how Zuppa Inglese blends simple ingredients into a richly layered, eye-catching dessert that’s both traditional and comforting. It’s easy to prepare, makes a beautiful presentation, and always brings a touch of Italian elegance to the table.