Zuppa Inglese, Italian Trifle

How to make Zuppa Inglese, a classic Italian trifle made with Savoiardi biscuits (ladyfingers) soaked in liqueur and layered with a heavenly vanilla pastry cream and a rich and fudgy chocolate custard. easy to make and suited to special occasions.

Zuppa Inglese translates as “English Soup”, an odd name for a classic Italian dessert.

The dessert is thought to be an adaptation of an English trifle using ingredients that were available in Italy replacing the sponge cake with Savoiardi (ladyfingers) and the English custard with Italian Crema Pasticcera.

Its origins seem to lie in both Emilia-Romagna and Tuscany although you can find variations in many regions in Italy. Some replace the Savoiardi with Pan di Spagna (sponge cake) and/or replace alchermes liqueur with rum, amaretto or limoncello.

We love this classic version, not only is it easy (and insanely good) but its bright colours make it suited to special occasions.

See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full ingredient amounts and printable recipe scroll to the bottom or click the recipe link below.

Ingredients – what you need

See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!

• Savoiardi biscuits – although these are refered to as ladyfingers we find there to be a big difference in texture between the two. If you can get your hands on Italian Savoiardi it'll be worth it. Alternatively you can use slices of sponge cake.
• Alchermes – This is a unique herbal Italian liqueur used often in desserts. It can be hard to find so you can substitute it with amaretto liqueur mixed with pomegrante juice.
• Italian pastry cream (crema pasticcera) – a thick vanilla custard that's easy to make.
• Chocolate pastry cream – this is essentially the same recipe as classic Crema Pasticcera but has added melted dark chocolate.

Step by step photos and recipe instructions

Heat the milk and vanilla until hot but not boiling then turn off the heat.

Meanwhile, add the egg yolks to a large bowl and add the sugar, mix until combined. Add the cornstarch and mix together until smooth (photos 1-4).

Whilst constantly whisking, gradually add the milk to the egg yolk mixture until all combined. Transfer everything back to the pot and turn it on a low heat (photos 5 & 6).

Stir the milk and egg mixture until thickened, it should be thick enough to coat the back of the wooden spoon without dripping (photos 7 & 8).

Transfer over half of the pastry cream (around 3 cups) to a bowl keeping the remaining in the pot (photo 9).

With the heat off add the chopped chocolate to the pot and stir until melted and completely combined with the remaining pastry cream (photos 10 & 11).

Transfer the chocolate pastry cream to a separate bowl. Cover both bowls with plastic wrap (cling film) ensuring that it's directly on top of the pastry cream to stop a skin from forming, allow to cool completely (photo 12).

Assemble the Zuppa Inglese

Add the Alchermes liqueur and water to a wide container or bowl. Dip the Savoiardi one at a time for a second on each side into the liquid then arrange on the base of your trifle dish or serving bowl (you can break some of the Savoiardi to fit the edges if needed) (photos 12-15).

Once you have a layer of biscuits, add half of the chocolate pastry cream and spread it all over in an even layer (photo 16).

Top with a second layer of Savoiardi, then top with half of the vanilla pastry cream. Repeat this another twice so you have 4 layers of pastry cream 4 layers of Savoiardi making sure the top layer is vanilla pastry cream (photos 17-20).

Let it chill in the fridge for a couple of hours then dust with cocoa powder before serving.

Recipe tips and FAQs

• Let the pastry cream cool – make sure the pastry cream has cooled before assembling the Zuppa Inglese or the ladyfingers will turn soggy.
• Variations – some recipes add in a layer Maraschino cherries and/or whipped cream.
• Don't want to use alcohol? – you can swap the alcohol for pomegranate juice if prefered.

What can we use instead of Alchermes?

Since Alchermes can be hard to find outside of Italy you can replace it with rum, Amaretto or Strega liqueur mixed with pomegranate juice so you don't lose the bright pink colour (mix it to taste).

How long does it last?

Zuppa Inglese will keep well, covered in the fridge for up to 4 days.

Can we freeze it?

No, we don't recommend freezing this dessert is best enjoyed within a few days of being made.

More Italian desserts to try

• Tiramisu – Authentic Recipe!
• Chocolate Hazelnut Torrone (Torrone dei Morti)
• Homemade Sicilian Cannoli (shells and filling)
• Crostata di Frutta (Italian Fruit Tart)
• Rich Chocolate Tart with Hazelnuts

Ingredients

Makes 10 servings

• 10 egg yolks
• ⅔ cup sugar ((140g))
• 5 cups whole milk ((1180ml))
• 1 teaspoon vanilla extract
• 1/2 cup cornstarch ((60g))
• 5.5 oz dark chocolate ((150g) roughly chopped)
• 28 to 30 Savoiardi biscuits ((ladyfingers) see notes)
• 1 cup Alchermes liqueur (240ml (see notes for substitutions))
• 1 cup Water ((240ml))
• cocoa powder (for dusting)

Method

Make the pastry cream

1. Heat the milk and vanilla until hot but not boiling then turn off the heat.

2. Meanwhile, add the egg yolks to a large bowl (big enough to hold all the milk) and add the sugar, mix until combined. Add the cornstarch and mix together until smooth.

3. Whilst constantly whisking, gradually add the milk to the egg yolk mixture until all combined. Transfer everything back to the pot and turn on a low heat.

4. Stir the milk and egg mixture until thickened, it should be thick enough to coat the back of the wooden spoon without dripping.

5. Transfer just over half of the pastry cream (about 3 cups/690g) to a bowl keeping the remaining in the pot. With the heat off add the chopped chocolate to the pot and stir until melted and completely combined with the remaining pastry cream.

6. Transfer the chocolate pastry cream to a separate bowl. Cover both bowls with plastic wrap (cling film) ensuring that it's directly on top of the pastry cream to stop a skin from forming, allow to cool completely.

Assemble the Zuppa Inglese

1. Add the Alchermes liqueur and water to a wide container or bowl. Dip the Savoiardi one at a time for a second on each side into the liquid then arrange on the base or your trifle dish or serving bowl (you can break some of the Savoiardi to fit the edges if needed).

2. Once you have a layer of biscuits, add half of the chocolate pastry cream and spread it all over in an even layer. Top with a second layer of Savoiardi dipped in liqueur then top with half of the plain vanilla pastry cream. Repeat this another twice so you have 4 layers of pastry cream 4 layers of Savoiardi making sure the top layer is vanilla pastry cream.

3. Let it chill in the fridge for a couple of hours then dust with cocoa powder before serving.

Kitchen notes

• Let the pastry cream cool make sure the pastry cream has cooled before assembling the Zuppa Inglese or the ladyfingers will turn soggy.
• Variations some recipes add in a layer Maraschino cherries and/or whipped cream.
• Alchermes substitutions instead of Alchermes which can be hard to find you can use half liqueur such as amaretto, rum or Strega mixed with half pomegranate juice. Then add the water as stated in the recipe.
• Don't want to use alcohol? you can swap the alcohol for pomegranate juice if prefered.
• Storage the Zuppa Inglese will keep well in the fridge for up to 4 days. We do not recommend freezing.