Zuppa Inglese, or “English Soup,” is a beloved Italian dessert that features alternating layers of sherry-soaked sponge cake and rich, vanilla-infused pastry cream. This elegant yet simple treat offers a delightful contrast of textures, with the soft, moist cake melding perfectly with the silky, sweet custard. The subtle kick of sherry adds depth and sophistication, making it an ideal choice for holiday gatherings, Sunday dinners, or special celebrations. It is a crowd-pleasing dessert that requires no baking, allowing the flavors to meld beautifully as it chills. Serve it cold for the best experience, garnished with grated chocolate or candied fruit for a festive touch.
Zuppa Inglese Sponge Cake
Description
Zuppa Inglese, or "English Soup," is a beloved Italian dessert that features alternating layers of sherry-soaked sponge cake and rich, vanilla-infused pastry cream. This elegant yet simple treat offers a delightful contrast of textures, with the soft, moist cake melding perfectly with the silky, sweet custard. The subtle kick of sherry adds depth and sophistication, making it an ideal choice for holiday gatherings, Sunday dinners, or special celebrations. It is a crowd-pleasing dessert that requires no baking, allowing the flavors to meld beautifully as it chills. Serve it cold for the best experience, garnished with grated chocolate or candied fruit for a festive touch.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Ensure all ingredients are at room temperature.
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In a large bowl, beat egg yolks until thick and lemon-colored.
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Gradually beat in sugar, lemon juice, grated orange rind, and sherry until the mixture is foamy and pale.
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Sift cake flour and salt together three times, then gently fold into the egg yolk mixture until just combined.
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In a separate clean bowl, beat egg whites until foamy. Add salt and continue beating until stiff peaks form, being careful not to overbeat.
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Gently fold the beaten egg whites into the yolk mixture in three additions, folding carefully to maintain airiness.
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Pour batter into an ungreased 9-inch springform pan and bake for 50 to 60 minutes, or until the cake springs back when lightly touched.
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Allow the cake to cool completely in the pan, then invert onto a wire rack to cool thoroughly.
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Once cool, remove the cake from the pan and slice horizontally into four even layers.
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Assemble the dessert by layering the sponge cake with custard filling and sherry-soaked ladyfingers in a serving dish.
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Cover the top and sides with sweetened whipped cream and garnish with candied fruit before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 483.7kcal
- % Daily Value *
- Total Fat 24.8g39%
- Saturated Fat 7.4g37%
- Cholesterol 839.2mg280%
- Sodium 279.4mg12%
- Total Carbohydrate 37.4g13%
- Dietary Fiber 0.9g4%
- Sugars 36.0g
- Protein 29.6g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe provides the base sponge cake for Zuppa Inglese. Traditionally, the cake is sliced and layered with pastry cream (crema pasticcera) and sherry-soaked ladyfingers (savoiardi).
For the custard filling, use a standard Italian pastry cream recipe with vanilla and a splash of sherry or Marsala wine.
Ensure the cake is completely cool before slicing to prevent crumbling.
The dessert should be refrigerated for at least 4 hours before serving to allow the layers to soften and flavors to meld.
Store leftovers covered in the refrigerator for up to 2 days.
If you prefer a stronger alcoholic flavor, increase the amount of sherry used for soaking the ladyfingers.
