Decadent Zuppa Inglese Delight
Experience the exquisite layers of Italian indulgence with this Decadent Zuppa Inglese Delight, a mesmerizing dessert that combines the elegance of sponge cake with velvety creams. Rich vanilla and chocolate custards are lovingly layered between light and airy sponge cake soaked in a trifecta of Italian spirits, creating a harmonious balance of flavors and textures. While the multi-step process may appear challenging, the result is a stunning showstopper that will impress any dinner guest. Ideal for festive gatherings or special occasions, this delightful dessert is sure to become a cherished favorite in your repertoire.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Egg Yolks
5 (Separate from whites)
Egg Whites
5 (Separate from yolks)
Sugar
1 cup (Divided for vanilla cream and sponge cake)
Lemon Juice
2 tablespoons (Freshly squeezed)
Grated Lemon Peel
1 teaspoon (Zest)
Vanilla Extract
3 teaspoons (Divided for creams)
Salt
1/2 teaspoon + 1/8 teaspoon (Divided)
Sifted Cake Flour
1 cup (Sift before measuring)
Cornstarch
4 tablespoons (Divided)
Cold Milk
1 1/2 cups (Divided)
Scalded Milk
3 cups (Heated until bubbles form)
Slightly Beaten Eggs
6 (For the creams)
Unsweetened Chocolate
1 1/2 ounces (Melted and combined with milk)
Chilled Whipping Cream
2 cups (Chilled before whipping)
Powdered Sugar
6 tablespoons (For whipped cream)
Limoncello
1/4 cup (For soaking cake)
Rum
1/4 cup (For soaking cake)
Italian Brandy
1/4 cup (For soaking cake)
Unsweetened Chocolate, grated
to taste (For garnish)
Instructions
1
Begin by preparing the Vanilla Cream. In a saucepan, mix together 1 cup sugar, cornstarch, and 1/8 teaspoon salt. Gradually whisk in 1/2 cup cold milk until smooth. Slowly add 1 1/2 cups scalded milk while stirring continuously. Bring the mixture to a rapid boil over medium heat, stirring gently for 3 minutes.
2
Transfer the mixture to the top of a double boiler set over simmering water. Cover and allow to cook for about 12 minutes, stirring occasionally. Temper the eggs by whisking 3 tablespoons of the hot mixture into the 3 slightly beaten eggs before blending it back into the double boiler. Cook for an additional 3 to 5 minutes, stirring slowly. Remove from heat, stir in 2 teaspoons of vanilla extract, and set aside to cool before chilling in the refrigerator.
3
To make the Chocolate Cream, add 1 1/2 oz of unsweetened chocolate to 1 1/2 cups of milk and heat until scalded. In a separate saucepan, combine 2/3 cup sugar, 2 tablespoons cornstarch, and 1/8 teaspoon salt. Gradually whisk in 1/2 cup cold milk, followed by the scalded chocolate milk. Bring the mixture to a boil over medium heat, stirring constantly for 3 minutes.
4
Pour into the double boiler and cover, cooking for about 12 minutes. Temper the eggs by adding 3 tablespoons of the hot mixture to the slightly beaten eggs, then combine back into the double boiler, cooking for an additional 3 to 5 minutes, stirring gently. Remove from heat, stir in 1 teaspoon of vanilla, and cool in the refrigerator.
5
Prepare the Whipped Cream by placing 2 cups of chilled whipping cream into a large bowl. Using pre-chilled beaters, beat the cream until stiff peaks form. Once whipped, gently fold in 6 tablespoons of powdered sugar and 2 teaspoons of vanilla extract to combine.
6
For the Sponge Cake, preheat your oven to 325°F (165°C). In a mixing bowl, combine 5 egg yolks, 1/2 cup sugar, 2 tablespoons lemon juice, lemon peel, and 1 teaspoon vanilla extract. Beat on medium-high for 3-4 minutes until thick and pale. In a separate bowl, beat 5 egg whites and 1/2 teaspoon salt until frothy, then gradually add 1/2 cup sugar, beating until stiff peaks form.
7
Gently fold the egg yolk mixture into the beaten egg whites. Sift in 1 cup sifted cake flour gradually while folding until the mixture is just combined. Divide the batter evenly into three greased 11 x 7 x 1 1/2 inch baking pans, smoothing the tops. Bake for 30-35 minutes until a toothpick comes out clean. Allow to cool in the pan upside down.
8
Assemble the cake by placing one layer on a serving dish and drizzling with 1/4 cup Italian brandy. Spread half of the Vanilla Cream over the top. Add the second layer of cake, drizzling with 1/4 cup Limoncello, followed by half of the Chocolate Cream. Place the final layer of cake, drizzling with 1/4 cup Rum, then covering the top with the remaining Vanilla Cream and the sides with Chocolate Cream. To finish, use a pastry bag to pipe Whipped Cream around the edges and sprinkle grated unsweetened chocolate over the top. Refrigerate until ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Zuppa Inglese Delight?
It is a layered Italian dessert consisting of sponge cake soaked in various spirits, filled with vanilla and chocolate custards, and topped with whipped cream.
What spirits are used to soak the cake layers?
This recipe uses a trifecta of Italian spirits: Italian Brandy for the first layer, Limoncello for the second, and Rum for the third.
How many custard flavors are in this Zuppa Inglese?
The dessert features two distinct custard layers: a rich Vanilla Cream and a decadent Chocolate Cream.
What temperature should the oven be for the sponge cake?
The oven should be preheated to 325°F (165°C) before baking the sponge cake layers.
How long does the sponge cake need to bake?
The sponge cake should bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
What is the best way to cool the sponge cake?
After removing from the oven, allow the cake layers to cool in the pan while positioned upside down.
How do you prevent the eggs from curdling in the custards?
You must temper the eggs by whisking 3 tablespoons of the hot milk mixture into the beaten eggs before blending the egg mixture back into the double boiler.
What type of flour is recommended for the cake?
This recipe calls for 1 cup of sifted cake flour to ensure a light and airy texture.
How is the whipped cream topping prepared?
Beat 2 cups of chilled whipping cream until stiff peaks form, then gently fold in 6 tablespoons of powdered sugar and 2 teaspoons of vanilla extract.
What size baking pans are required?
You will need three greased 11 x 7 x 1 1/2 inch baking pans to divide the sponge cake batter evenly.
What is the total number of eggs needed for the entire recipe?
You will need 11 eggs in total: 5 for the sponge cake (separated) and 6 slightly beaten eggs for the custard creams.
How do you achieve the best volume for the egg whites?
Beat the egg whites with 1/2 teaspoon of salt until frothy, then gradually add sugar and continue beating until stiff peaks form.
Can I use regular milk instead of scalded milk?
The recipe requires scalding the milk first (heating until bubbles form) to ensure proper thickening and texture in the custards.
How is the chocolate cream flavored?
It is flavored with 1 1/2 ounces of unsweetened chocolate melted into milk and 1 teaspoon of vanilla extract.
In what order are the cake layers assembled?
Layer 1: Brandy and Vanilla Cream; Layer 2: Limoncello and Chocolate Cream; Layer 3: Rum, Vanilla Cream on top, and Chocolate Cream on the sides.
What is the final garnish for the dessert?
The dessert is finished with piped whipped cream around the edges and a sprinkle of grated unsweetened chocolate over the top.
How long should the custards cook in the double boiler?
Each custard should cook for approximately 12 minutes before adding the eggs, and another 3 to 5 minutes after tempering the eggs.
Should the creams be warm or cold when assembling?
The vanilla and chocolate creams should be cooled and then chilled in the refrigerator before you begin the assembly process.
Does the sponge cake contain citrus?
Yes, the cake batter includes 2 tablespoons of lemon juice and 1 teaspoon of grated lemon peel for a bright flavor.
What thickening agent is used for the custards?
Cornstarch is the primary thickening agent used in both the vanilla and chocolate cream recipes.
Is this a quick recipe to make?
No, it is a multi-step process involving several components that requires time for baking, cooking, and chilling.
Can I serve this dessert immediately after assembly?
It is recommended to refrigerate the assembled cake until ready to serve to allow the flavors to meld and the structure to set.
What type of chocolate is used for the garnish?
Grated unsweetened chocolate is used to sprinkle over the top of the final whipped cream layer.
How much vanilla extract is used in total?
The recipe uses 6 total teaspoons: 2 for vanilla cream, 1 for chocolate cream, 2 for whipped cream, and 1 for the sponge cake.
Why is it called Zuppa Inglese?
While the name translates to 'English Soup,' it is a classic Italian trifle-style dessert known for its alcohol-soaked cake and custard layers.
What equipment is needed for the whipped cream?
You should use a large bowl and beaters that have been pre-chilled to help the cream whip up properly.
How do I ensure the sponge cake is light?
By gently folding the egg yolk mixture into the stiffly beaten egg whites and then gradually folding in the sifted flour without over-mixing.
Is the chocolate cream made with cocoa powder?
No, this recipe uses 1 1/2 ounces of unsweetened chocolate for a deeper, richer flavor.
What kind of dish should I use for assembly?
A flat serving dish or platter is best since the cake is free-standing and layered high.
How much sugar is used in the vanilla cream?
The vanilla cream requires 1 cup of sugar, while the chocolate cream requires 2/3 cup.