Best 3 English Soup Zuppa Inglese Recipes
Zuppa Inglese, also known as English Soup, is a classic Italian dessert that combines layers of sponge cake, custard, and liqueur-infused syrup. This delightful treat has a rich history, dating back to the 18th century, and has become a beloved part of Italian cuisine.
In this article, we will explore the origins and significance of Zuppa Inglese, and provide you with three unique recipes to create your own version of this delectable dessert. The recipes include a traditional Zuppa Inglese, a gluten-free version for those with dietary restrictions, and a modern twist with a chocolate twist.
Whether you're a seasoned baker or a beginner looking to impress your friends and family, these recipes will guide you through the process of making this timeless dessert. With detailed instructions, helpful tips, and beautiful images, you'll be able to create a stunning Zuppa Inglese that is sure to delight your taste buds and transport you to the heart of Italy.
"ENGLISH SOUP" (ZUPPA INGLESE)
Zuppa inglesemeans "English soup," a reference to its triflelike appearance.But the dessert (dolce) is actually a Tuscan classic, made withlayered pastry cream, chocolate sauce, and wine-soakedladyfingers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Arrange half the ladyfingers in the bottom of an 8-inch square serving dish. Drizzle with half the wine. Spread 1 1/2 cups pastry cream on top. Drizzle 1/2 cup chocolate sauce over cream. Repeat, adding another layer each of ladyfingers, wine, pastry cream, and chocolate sauce. Refrigerate, covered, 1 to 4 hours.
OLIVE GARDEN ZUPPA INGLESE
This is a copycat recipe of Olive Garden's Zuppa Inglese which is not a soup but a dessert. The directions may seem daunting but this wonderful recipe is worth the effort. Just take it in steps.
Provided by Member 610488
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 30
Steps:
- Make Cremes and chill.
- Vanilla Creme - Combine sugar, cornstarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk. Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minute
- Pour into top of double boiler and place over simmering water. Cover and cook about 12 min, stirring 3 or 4 times. Vigorously stir about 3 Tbsp hot mixture into the eggs. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minute Stir slowly so mixture cooks evenly. Remove from heat and cool. Stir in vanilla extract and chill.
- Chocolate Creme - Add unsweetened chocolate to 1 1/2 cups of milk and scald. Combine sugar, cornstarch, and salt in a saucepan. Gradually add cold milk, stirring well. Slowly stir in the scalded milk. Stirring gently and constantly, rapidly bring mixture to boiling over direct heat and cook 3 minutes.
- Pour into top of double boiler and place over simmering water. Cover and cook about 12 min, stirring 3 or 4 times. Vigorously stir about 3 Tbsp hot mixture into eggs. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minute Stir slowly so mixture cooks evenly. Remove from heat and cool. Stir in vanilla extract. Chill.
- Whipped Creme - Beat whipping cream, 1 cup at a time, in a chilled 1-quart bowl using chilled beaters. Beat until cream stands in peaks. Put whipped cream into a large chilled bowl. Fold or beat confectioner's sugar and vanilla extract into whipped cream until blended.
- Sponge Cake - Combine egg yolks, 1/2 cup sugar, lemon juice, lemon peel, and vanilla extract. Beat 3 - 4 minutes with an electric mixer on medium-high speed; set aside. Add salt to egg white and beat until frothy. Gradually add 1/2 cup sugar, beating constantly until stiff peaks are formed. Gently fold egg yolk mixture into beaten egg whites. Sift flour over the egg mixture, 1/4 cup at a time, gently folding until just blended after each addition.
- Pour batter into three 11 x 7 x 1 1/2 inch baking pans. Bake at 325F for 30 to 35 minutes, or until cake springs back when lightly touched or when a cake tester inserted comes out clean. Invert and leave cake in pan until completely cooled.
- Assemble - Place one layer of the cake on serving dish and sprinkle with the Italian Brandy. Spread half the vanilla creme. Place the second layer of cake crust side down and sprinkle with Lemoncello. Spread half the chocolate creme. Place the third layer of cake crust side down and sprinkle with Rum. Cover the top of the cake with the remaining vanilla creme. Cover the sides of the cake with the remaining chocolate creme. Decorate the top and bottom edges with the whipped creme using a pastry bag and tip. Sprinkle the top of the cake with grated unsweetened chocolate. Store dessert in the refrigerator until ready to serve.
Nutrition Facts : Calories 480.6, Fat 22.3, SaturatedFat 12.7, Cholesterol 227.9, Sodium 263, Carbohydrate 57.5, Fiber 0.4, Sugar 40.6, Protein 10.2
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
Tips:
- Choose the right bread: Use a firm, slightly stale bread that will hold up well when soaked in custard. A good choice is a French baguette or a firm Italian bread.
- Don't over soak the bread: The bread should be soaked just until it is soft and pliable, but not so long that it becomes mushy.
- Use a rich custard: The custard is the key to a delicious Zuppa Inglese. Make sure to use a recipe that calls for plenty of eggs, cream, and sugar.
- Chill the Zuppa Inglese before serving: This will help the flavors to meld and the custard to set.
- Garnish with fresh fruit or berries: This will add a pop of color and flavor to your Zuppa Inglese.
Conclusion:
Zuppa Inglese is a classic Italian dessert that is sure to impress your guests. With its layers of soaked bread, creamy custard, and sweet liqueur, it is a delicious and elegant treat. If you are looking for a dessert that is both easy to make and impressive, Zuppa Inglese is the perfect choice.
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