Zuppa Inglese is a beloved Italian dessert that defies its literal translation of “English soup.” Instead, this elegant treat is a layered masterpiece combining soft sponge cake soaked in sweet rum, luscious zabaglione custard infused with Marsala wine, and a final topping of sweetened whipped cream. The texture is a delightful contrast between the tender, boozy cake and the airy, rich custard. Finished with chopped glazed fruit, it offers bursts of sweetness and color. This chilled dessert is perfect for special occasions, holidays, or as a sophisticated ending to a festive meal. It requires no baking, making it an impressive yet manageable project for home cooks looking to impress guests with traditional Italian flavors.
Zuppa Inglese
Description
Zuppa Inglese is a beloved Italian dessert that defies its literal translation of "English soup." Instead, this elegant treat is a layered masterpiece combining soft sponge cake soaked in sweet rum, luscious zabaglione custard infused with Marsala wine, and a final topping of sweetened whipped cream. The texture is a delightful contrast between the tender, boozy cake and the airy, rich custard. Finished with chopped glazed fruit, it offers bursts of sweetness and color. This chilled dessert is perfect for special occasions, holidays, or as a sophisticated ending to a festive meal. It requires no baking, making it an impressive yet manageable project for home cooks looking to impress guests with traditional Italian flavors.Ingredients
Directions
-
Place the egg yolks in the top of a double boiler.
-
Add the 8 teaspoons of sugar and beat until the mixture is pale, thick, and lemon-colored.
-
Add the Marsala wine and beat until thoroughly combined.
-
Set the pan over gently boiling water and cook for about 5 minutes, beating constantly, until the zabaglione begins to thicken. Do not allow the mixture to boil.
-
Remove the zabaglione from the heat and set it aside to cool completely.
-
Slice the sponge cake horizontally into three even layers.
-
Place the bottom cake layer on a serving plate and evenly pour 1/3 cup of the rum over it.
-
Spread one-third of the cooled zabaglione over the cake.
-
Repeat with the second and third cake layers, using 1/3 cup of rum and one-third of the zabaglione for each layer.
-
Refrigerate the assembled cake until thoroughly chilled.
-
Beat the whipping cream with the 2 tablespoons of sugar until it holds firm peaks.
-
Spread the whipped cream over the top and sides of the chilled cake.
-
Sprinkle the chopped glazed fruit over the cake before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 550.4kcal
- % Daily Value *
- Total Fat 26.5g41%
- Saturated Fat 9.3g47%
- Cholesterol 759.8mg254%
- Sodium 249.3mg11%
- Total Carbohydrate 20.0g7%
- Dietary Fiber 0.0g0%
- Sugars 20.0g
- Protein 26.3g53%
* 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
The quantity of Marsala is expressed using the traditional half-eggshell measure from the original recipe. One half-eggshell is approximately 1 tablespoon.
Keep the dessert refrigerated and serve it well chilled.
Because the custard contains raw egg yolks, cook it gently over the double boiler without allowing it to boil to ensure food safety and proper texture.
You can use store-bought sponge cake or ladyfingers if you prefer not to bake your own.
For a non-alcoholic version, substitute the Marsala and rum with grape juice or a non-alcoholic syrup.
