×
×
homepage logo
STORE

Recipe of the Week: Zuppa Inglese (English Trifle)

By Staff | Apr 14, 2020

Chef Loretta Paganini

The origin of the name of this dessert is quite a mystery. Zuppa Inglese translates into “English soup” in Italian. It is very popular in Bologna with every family having their own version. My Nonna Louisa made hers with Alkermes, a sweet red colored liqueur, but fruit juice can be substituted. Make it the day before and the liquor will flavor the cake. Serves eight. (Chef tip: You can make this delicious dessert with a store-bought pound cake.)

Pan di Spagna:

8 large eggs, separated for use

1 cup granulated sugar

1 and 1/2 cups all purpose flour

1 teaspoon vanilla sugar or extract

1 teaspoon lemon zest

1/4 cup unsalted butter melted

Pinch salt

Preheat oven to 350 degrees. Butter and flour a 13-inch by 18-inch jellyroll pan.

Beat egg whites with salt in an electric mixer until stiff peak form.

Beat egg yolks with sugar, butter and vanilla until pale yellow and ribbons form.

Sift flour. Fold egg whites into egg yolks one-third at a time, alternating with the flour.

Pour batter into prepared pan. Bake for 25-30 minutes.

Remove from the oven and set aside to cool.

Regular custard:

2 cups whole milk

1/2 cup granulated sugar

3 tablespoons all purpose cornstarch

4 large egg yokes

1 teaspoon vanilla extract

Chocolate custard:

2 cups whole milk

1/2 cup granulated sugar

3 tablespoons all purpose cornstarch

4 large egg yokes

1 teaspoon vanilla extract

2 tablespoons of unsweetened cocoa or 3 ounces of melted semisweet chocolate

Heat milk in a one-quart saucepan. In a bowl, mix egg yolks, vanilla, sugar, corn starch and sugar.

Add the milk to the mixture a little at a time.

Return saucepan to the stove and stir constantly until mixture thickens and coats the back of a spoon. Cover with plastic wrap and refrigerate to chill.

Syrup:

1 cup granulated sugar

1 cup water

1/4 cup Sloe gin

Bring water and sugar to a boil in one-quart saucepan. Boil until sugar is dissolved, about 10 minutes. Cool and mix with Sloe gin.

Assembling the Zuppa Inglese:

Cut the cake into half-inch slices width-wise. Brush one side of the slices with the syrup.

In a decorative glass bowl, layer one third of the cake with the soaked side down.

Sprinkle with syrup. Spread custard over it. Place the second cake layer of cake in the bowl. Brush both sides with syrup and spread custard over it.

Refrigerate until ready to serve.