Italian Zuppa Inglese is a timeless layered dessert that brings together delicate sponge cake, silky vanilla custard, rich chocolate custard, and a touch of fruit and chocolate on top. It is creamy, comforting, and elegant, making it perfect for celebrations or a refined family dessert.
Why You’ll Love This Recipe
This dessert is simple to prepare yet impressive to serve. The contrast between vanilla and chocolate custard creates beautiful layers and balanced flavor. It can be made ahead of time, tastes even better after chilling, and uses classic pantry ingredients transformed into something special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sponge cake or ladyfingers: 250 g
Whole milk: 500 ml
Egg yolks: 4 large
Granulated sugar: 120 g
Cornstarch: 40 g
Dark chocolate (halal-certified, alcohol-free): 100 g
Rose syrup or non-alcoholic berry syrup: 80 ml
Fresh raspberries: 150 g
Chocolate shavings: 30 g
Directions
Warm the milk in a saucepan over medium heat until steaming but not boiling.
In a separate bowl, whisk the egg yolks with the sugar until pale. Add the cornstarch and whisk until smooth and lump-free.
Slowly pour the hot milk into the egg mixture while whisking continuously. Transfer everything back to the saucepan.
Cook over medium-low heat, stirring constantly, until the custard thickens to a smooth, creamy consistency.
Remove from heat and divide the custard evenly into two bowls. Add the chopped dark chocolate to one bowl and stir until fully melted and smooth.
Lightly dip the sponge cake or ladyfingers into the rose or berry syrup, making sure they are moist but not soggy.
In a serving dish, arrange a layer of soaked sponge, then spread a layer of vanilla custard. Add another sponge layer, followed by the chocolate custard.
Repeat layers if needed, finishing with custard on top. Cover and refrigerate for at least 4 hours.
Before serving, decorate with fresh raspberries and chocolate shavings.
You can replace raspberries with strawberries or cherries for a different fruit flavor.
Add a thin layer of fruit jam between the sponge and custard for extra sweetness.
Use orange blossom syrup instead of berry syrup for a floral aroma.
Serve in individual glasses for an elegant presentation.
Storage/Reheating
Store Zuppa Inglese covered in the refrigerator for up to 3 days.
This dessert is best served cold and should not be reheated.
For best texture, add fresh fruit and chocolate garnish just before serving.
FAQs
What is Zuppa Inglese made of?
It is made with layers of sponge cake, vanilla custard, chocolate custard, and syrup, topped with fruit and chocolate.
Can I make this dessert ahead of time?
Yes, it is ideal to prepare it several hours or even a day in advance.
Is this recipe suitable for children?
Yes, this version uses non-alcoholic syrup and is family-friendly.
Can I use store-bought custard?
Homemade custard is recommended for the best flavor and texture, but store-bought can work in a pinch.
What type of chocolate works best?
Dark chocolate with around 60–70% cocoa gives the best balance of richness and sweetness.
Can I freeze Zuppa Inglese?
Freezing is not recommended, as the custard texture may change when thawed.
What can I use instead of ladyfingers?
Plain sponge cake or genoise works very well.
How long should it chill before serving?
At least 4 hours, but overnight chilling gives the best results.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar, especially if your syrup is sweet.
Why is my custard lumpy?
Custard can become lumpy if overheated or not stirred constantly. Cooking gently and whisking helps prevent this.
Conclusion
Italian Zuppa Inglese is a classic dessert that proves simple ingredients can create something truly memorable. With its creamy layers, soft sponge, and beautiful presentation, it is a dessert that feels both nostalgic and festive, perfect for sharing with family and friends.
Italian Zuppa Inglese is a classic layered dessert featuring sponge cake soaked in syrup, layered with rich vanilla and chocolate custards, and topped with fruit and chocolate for an elegant and nostalgic treat.
Ingredients
250 g sponge cake or ladyfingers
500 ml whole milk
4 large egg yolks
120 g granulated sugar
40 g cornstarch
100 g halal-certified dark chocolate (alcohol-free)
80 ml rose syrup or non-alcoholic berry syrup
150 g fresh raspberries
30 g chocolate shavings
Instructions
Warm the milk in a saucepan over medium heat until steaming but not boiling.
In a bowl, whisk egg yolks and sugar until pale. Add cornstarch and whisk until smooth.
Gradually pour warm milk into the egg mixture, whisking continuously. Return the mixture to the saucepan.
Cook over medium-low heat, stirring constantly, until the custard thickens smoothly.
Remove from heat and divide into two bowls. Stir chopped dark chocolate into one bowl until melted for chocolate custard.
Dip sponge cake or ladyfingers lightly in syrup, ensuring they’re moist but not soggy.
Layer soaked sponge in a serving dish, followed by vanilla custard. Add another sponge layer, then chocolate custard.
Repeat if needed, finishing with custard on top. Cover and refrigerate for at least 4 hours.
Before serving, top with fresh raspberries and chocolate shavings.
Notes
Replace raspberries with strawberries or cherries for variation.
