Description
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.
- Add a thin layer of jam for extra sweetness.
- Use orange blossom syrup for a floral twist.
- Serve in individual glasses for a refined look.
- Chill overnight for best results.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Layered, No-Bake (with custard cooking)
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 28g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
