Zuppa Inglese Recipe

Updated on
Zuppa Inglese Recipe
  • 1 cup (240 ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60 ml) dark rum (optional)
  • About 24-30 Savoiardi (ladyfingers) biscuits
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons powdered sugar
  • Cocoa powder, for dusting
  • Dark chocolate shavings, for garnish (optional)



  1. Prepare the Custard: In a saucepan, heat the milk over medium heat until it's hot but not boiling. In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and vanilla extract until smooth. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
  2. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Once it boils, continue to cook for about 1-2 minutes until it reaches a pudding-like consistency. Remove it from heat and let it cool.
  3. If desired, add dark rum to the custard and mix well. This is optional and can be omitted for a non-alcoholic version.
  4. Make the Whipped Cream: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
  5. Assemble the Zuppa Inglese: Quickly dip each Savoiardi biscuit into the cooled custard and layer them in a serving dish. Add a layer of the custard mixture on top, followed by a layer of whipped cream.
  6. Repeat Layers: Layering with soaked biscuits, custard, and whipped cream until you've used all the ingredients. Finish with a layer of whipped cream on top.
  7. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for the flavours to meld.
  8. Serve: Before serving, dust the top of the Zuppa Inglese with cocoa powder and garnish with dark chocolate shavings if desired.






Published on Updated on

Want to see more recipes?