I’ve made the classic famous Zuppa Inglese countless times, and it’s one of those desserts that’s surprisingly easy to prepare while still managing to impress. When I’m pressed for time or in need of a transportable dessert that guarantees satisfaction and admiration, Zuppa Inglese never lets me down.
I first shared this recipe back on October 10, 2010, and it feels just as relevant today —maybe even more so. It is the Italian alternative to the English trifle.With its rich layers of sponge fingers, egg custard, and the perfect hint of the ancient Florentine liqueur called Alchermes, it’s the ideal dessert for any celebration. Zuppa Inglese never goes out of style!
You may need to use the internet to source Alchermes, but it is worth making it with the traditional liquer that is used for cakes. The savoiardi sponge fingers are moistened with Alchermes and it is usually diluted with a little water. I don’t usually do this. Maybe this is why everyone likes it so much!
ZUPPA INGLESE, Italian dessert and Alchermes
ALCHERMES/ALKERMES (The liqueur used to make Zuppa Inglese)
*The above link also contains a homemede version of this liquer. I use Vodka and a multitude of spices .
Make Zuppa Inglese in different shapes and as large as you like and in different shapes:
Make individual ones:
