How To Make ZUPPA INGLESE (Italian Dessert) - English

almond liqueur

🥗Healthier: vanilla extract

💰Cheaper: orange juice

Vanilla extract offers flavor without alcohol, while orange juice is more affordable.

ladyfingers

🥗Healthier: sponge cake

💰Cheaper: pound cake

Sponge cake is lighter, and pound cake is often more economical.

custard

🥗Healthier: Greek yogurt

💰Cheaper: vanilla pudding mix

Greek yogurt is lower in calories, while pudding mix simplifies preparation.

chocolate pudding

🥗Healthier: dark chocolate mousse

💰Cheaper: chocolate syrup

Dark chocolate mousse is richer, while syrup is cost-effective.

Blend 4 egg whites with 160 grams of granulated sugar until well whipped.

Add 4 egg yolks to the whipped eggs and continue whipping for a total of six minutes.

Add vanilla bean pulp and grated zest of organic lemon to the whipped eggs, mix briefly.

Sift in 160 grams of flour 00 and mix gently with a spatula or spoon.

Pour the mixture into a greased 20 cm diameter mold lined with baking paper.

Bake in a static oven preheated to 200 degrees Celsius for 10 minutes, then lower to 175 degrees Celsius for another 15-20 minutes.

Leave the cake in the mold for 10 minutes after baking, then turn it out to cool completely in a plastic bag until the following day.

Prepare a syrup with 300 milliliters of water and 100 grams of granulated sugar, bring to a boil.

Divide the syrup into four parts of 100 milliliters each, adding 8 grams of vanilla sugar, 50 milliliters of alchermes, 50 milliliters of rum, and 50 milliliters of Cointreau to each part.

Prepare a zabaglione cream by mixing 5 egg yolks, 80 grams of sugar, and 10 grams of rice starch, then heat 170 milliliters of dry Marsala and pour the mixture into it, cooking until it boils.

Cover the zabaglione with cling film and let it cool.

Prepare a custard with 6 egg yolks, 120 grams of sugar, and the pulp of a vanilla bean, adding 40 grams of rice starch.

Boil 500 milliliters of fresh whole milk with the vanilla bean, then mix with the egg yolk mixture over low heat until it thickens.

Pour 60% of the custard into a container and mix 100 grams of dark chocolate into the remaining portion, then cool both.

Cut the sponge cake into four discs of the same thickness.

Assemble the trifle by layering sponge cake soaked in vanilla sauce, then vanilla custard, then sponge cake soaked in rum with chocolate custard, then sponge cake soaked in alchermes with zabaglione cream, and finally sponge cake soaked in Cointreau topped with excess cream.

Let the trifle rest in the refrigerator until the following day.

Whip 150 milliliters of fresh cream with 70 milliliters of fresh whole milk and 70 grams of Dolceneve preparation until thick, then use a pastry bag to garnish the trifle.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens