Best 3 Colomba Easter Zuppa Inglese Recipes
Indulge in a culinary journey with our exquisite collection of Italian Easter desserts! From the iconic Colomba di Pasqua to the delightful Zuppa Inglese, these traditional treats will tantalize your taste buds and immerse you in the vibrant flavors of Italy. Discover the secrets behind the perfect Colomba dough, enriched with candied orange, lemon zest, and creamy zabaglione. Learn the art of crafting the luscious custard and sponge layers of Zuppa Inglese, creating a symphony of textures and flavors. Whether you're a seasoned baker or just starting your culinary adventure, our detailed recipes and expert tips will guide you every step of the way. Prepare to impress your family and friends with these showstopping desserts, perfect for Easter celebrations or any special occasion.
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ZUPPA INGLESE
This Zuppa Inglese recipe is an Italian cream rum cake that requires no baking. It is sooo rich and delicious...My Mom made it for special occasions. For a slightly different taste use almond sponge cookies and almond flavoring in place of the rum.
Provided by donnamaria
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
- In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
- Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
- In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.
Nutrition Facts : Calories 309 calories, Carbohydrate 33 g, Cholesterol 85.3 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 9.9 g, Sodium 280.3 mg, Sugar 12.7 g
ZUPPA INGLESE
Categories Milk/Cream Rum Chocolate Dessert Spring Chill Bon Appétit
Yield Serves 12
Number Of Ingredients 17
Steps:
- For Pastry Creams:
- Bring milk and 1/2 cup plus 3 tablespoons sugar to boil in heavy large saucepan, stirring to dissolve sugar. Remove from heat. Whisk yolks with remaining 1/2 cup plus 3 tablespoons sugar in large bowl to blend. Sift flour into yolk mixture and whisk to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan and whisk over medium heat until custard boils and thickens, about 2 minutes. Divide custard between 2 medium bowls. Add chocolate and cinnamon to custard in 1 bowl and stir until chocolate melts. Add vanilla and orange peel to custard in second bowl and stir to blend. Press plastic wrap onto surface of each custard and chill until cold, at least 4 hours.
- For Syrup:
- Stir 1 cup plus 2 tablespoons water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Cool. Mix in rum.
- Cut sponge cake vertically into 3/8-inch-thick slices. Arrange enough cake slices on bottom of 16-cup glass bowl to cover in single layer. Brush 6 tablespoons syrup over. Spread half of orange cream over cake. Top with another layer of cake slices. Brush with 7 tablespoons syrup. Spread remaining chocolate cream over. Top with another layer of cake slices. Brush with 7 tablespoons syrup. Spread remaining orange cream over. Top with enough remaining cake slices. Brush with 7 tablespoons syrup. Spread remaining chocolate cream over. Top with enough remaining cake slices to cover. Brush 7 tablespoons syrup over. Cover and refrigerate at least 2 hours or overnight.
- Whip 2 cups chilled cream in medium bowl to soft peaks. Spread cream over cake. Garnish with chocolate shavings and candied fruit, if desired.
ZUPPA INGLESE
Make and share this Zuppa Inglese recipe from Food.com.
Provided by Dee514
Categories Dessert
Time 2h
Yield 1 ten inch cake, 8-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 375°F.
- In a large bowl, beat egg yolks and sugar until lemon colored.
- Add flour a little at a time, mixing well.
- Add vanilla and lemon rind, mix well.
- In a large bowl, beat egg whites until stiff but not dry.
- Fold egg whites into cake mixture.
- Pour cake batter into prepared pan.
- Bake at 375°F for about 40 minutes.
- Cake should be a golden brown and spring back when lightly touched.
- Remove cake from oven, turn cake onto a rack to cool.
- ----Pasticciera Cream----.
- In a 1 quart sauce pan, combine the sugar, egg yolks, flour, lemon rind, and vanilla and mix together well.
- In a second sauce pan, scald milk.
- Pour scalded milk over the egg yolk mixture, beating constantly with a rotary beater.
- Cook egg/milk mixture on low heat, stirring constantly with a wooden spoon, until mixture reaches the boiling point.
- Cook 4 minutes longer, stirring constantly.
- Remove from heat, add butter and mix well.
- Pour cream into a bowl and let cool, stir it occasionally to prevent a skin from forming over the top.
- ---Fora Chocolate Pasticciera Cream---.
- Follow above recipe for pasticciera cream, omitting lemon rind.
- Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended in well.
- Cool as in above directions.
- ----ZuppaInglese-----.
- Cut sponge cake into half inch slices.
- Sprinkle half the slices with rum, and the other half with creme de cacao.
- Spread the bottom of a 10 inch oven proof dish with a little of the pasticciera cream.
- Place 2 layers of the rum soaked cake slices on top of the cream.
- Pour remaining pasticcera cream over the cake slices.
- Sprinkle the candied fruit over the cream layer.
- Cover the cream/candied fruit layer with 2 layers of the creme de cacao soaked cake slices.
- In a medium sized bowl, beat egg whites until stiff.
- Add sugar to beaten whites, and beat again (to dissolve sugar).
- Pile the beaten egg whites on top of the cake.
- Bake in a slow (300°F) oven for 20 minutes.
- Cool before serving.
- Refrigerate any leftovers.
Nutrition Facts : Calories 453.4, Fat 8, SaturatedFat 3.8, Cholesterol 201.2, Sodium 103.8, Carbohydrate 74.7, Fiber 0.5, Sugar 52.4, Protein 10.1
Tips:
- Bring all ingredients to room temperature before starting. This will help ensure even mixing and a smooth batter.
- Use a stand mixer fitted with the paddle attachment to mix the dough. This will make it easier to achieve a smooth and elastic dough.
- Be patient when kneading the dough. It may take several minutes to develop a smooth and elastic dough.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
- Punch down the dough and divide it into two equal pieces. Shape each piece into a ball and place them in two greased 9-inch round cake pans.
- Let the dough rise again in a warm place until it has doubled in size. This will take about 1 hour.
- Bake the cakes in a preheated oven at 350 degrees F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before frosting them.
Conclusion:
Colomba di Pasqua and Zuppa Inglese are two classic Italian desserts that are perfect for Easter. Colomba di Pasqua is a sweet, bread-like cake that is shaped like a dove, while Zuppa Inglese is a custard-based trifle that is made with ladyfingers, custard, and fruit. Both desserts are delicious and easy to make, and they are sure to be a hit with your family and friends.
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