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Zuppa Inglese (Italian Trifle)

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A classic Italian trifle made with layers of Alchermes-soaked ladyfingers and rich pastry cream in both vanilla and chocolate versions, creating a colorful, elegant, and nostalgic dessert.

Ingredients

1 L milk

350 g sugar

200 ml Alchermes liqueur

80 g flour

9 egg yolks

30 g cocoa powder

1/2 vanilla bean

Zest of 1 lemon

24 large ladyfingers (or sponge cake)

Instructions

  1. Heat the milk with the vanilla bean and lemon zest in a saucepan until it reaches a low boil.
  2. In a bowl, whisk the egg yolks with the sugar until smooth, then add the flour and whisk again.
  3. Remove the vanilla bean from the milk and slowly pour the hot milk into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over low heat for 5–6 minutes, whisking continuously until thickened.
  5. Divide the pastry cream into two bowls. Mix a little sugar into one and cover it. Add cocoa powder to the other, mix well, and cover.
  6. Let both creams cool completely.
  7. Pour the Alchermes into a shallow bowl and dip each ladyfinger for about 2 seconds per side.
  8. Place a layer of dipped ladyfingers in a trifle dish or individual bowls.
  9. Spread cocoa pastry cream over the ladyfingers, add another layer of dipped ladyfingers, then spread vanilla pastry cream. Continue alternating layers.
  10. Cover the dish with plastic wrap and refrigerate for at least 2 hours.
  11. Serve chilled, topped with whipped cream or a dusting of cocoa powder.

Notes

Use sponge cake instead of ladyfingers for a softer texture.

Add shaved dark chocolate between layers for extra richness.

Flavor the vanilla cream with orange zest for brightness.

Assemble in individual glasses for easy serving.

Reduce Alchermes for a milder, less boozy version.

Nutrition

Find it online: https://chocolatecoveredamy.com/zuppa-inglese-italian-trifle/