ZUPPA INGLESE

RECIPE

CAPTURED BY THE RECIPE HUNTERS

Zuppa Inglese is a traditional sweet cake found in homes throughout the Emilia-Romagna region. The name Zuppa Inglese literally translates to "English Soup." The interior custard is soft and creamy; and therefore, should be eaten with a spoon. It is not a typical cake because it requires no baking and is served cold. Zuppa Inglese is a great summertime recipe to enjoy with friends, family, and some lemonade! We took a pitstop during our roadtrip at Nicoletta's kitchen in Moglia, Italy, where she shared with us her traditional recipe and love!

Understanding the Recipe: The cake consists of an exterior layer of cookies and an interior of creamy custard. The cake mold will be made of cookies dipped in a red florentine sweet liquor, Alchermes. Alchermes is named after the insect from which the dye of the liquor is derived from. If you cannot find Alchermes, feel free to substitute it with your favorite tasting sweet liquor or juice such as amaretto, or even cranberry juice! The custards (chocolate and yellow) will be poured in two layers into the mold of cookies and left to congeal in a refrigerator. The most fun and challenging step of the recipe (except for eating it) is when you flip the glass bowl onto your serving plate.

Ingredients for

Zuppa Inglese

10 Biscotti Morbidi aka ladyfinger cookies
5 shots of “Alchermes Liquoure Dolce” (can substitute Amaretto, rum, or juice)
2 Tbsp of Unsweetened Cocoa powder
6 eggs
6 Tbsp of sugar
6 Tbsp of white flour
4 cups (~ 1 liter) of whole milk

Recipe for

Zuppa Inglese

Serves 8-10

Slice the cookies lengthwise in half.
Pour the liqueur into a shallow plate and soak about 30 of the halved cookies, on both sides, one at a time. Place each liqueur-soaked cookie into the bowl, pressing each cookie down as you line the interior of the bowl. *We will repeat this step later when we have to cover the top of the bowl with the liqueur-soaked cookies. Made with Love Tip: You might need to break some of the cookies down further so that they can fit in awkward angles of the bowl.
In a medium sized pot add 6 egg yolks and 6 tablespoons of sugar and mix until the sugar is evenly distributed throughout.
Add 6 tablespoons of flour and whisk until the mixture is light, creamy, and homogenous
Continue whisking as you slowly pour 4 cups of whole milk into the mixture.
Heat the mixture over medium flame and stir constantly, until the mixture thickens and coats the back of a wooden spoon (~10 min).
Turn the flame off and separate the custard in half, into two bowls. In one of the bowls, add the cocoa, and mix.
Pour the yellow custard into the cookie lined bowl so that it fills the bowl halfway, and flatten with a spoon.
Add the chocolate custard on top of the yellow custard and smooth out the chocolate custard so that it fills the cookie mold.
Now, go back to step 1, but this time, place 2 layers of soaked cookies on top of the chocolate custard and lightly press down so that no custard is visible.
Allow the cake to cool for 20 minutes, cover it with plastic wrap, and place in the refrigerator until it's time for dessert (at least 2 - 3 hours).
Once it’s time for dessert, carefully flip the bowl over onto a serving plate and enjoy Zuppa Inglese, Made with Love.