Best 3 Zuppa Inglese Della Nonna Recipes

Immerse yourself in the symphony of flavors that is Zuppa Inglese, a classic Italian dessert that has captured hearts for generations. This traditional trifle-like dish, originating from the Emilia-Romagna region, boasts layers of delicate custard, sponge cake soaked in liqueur, and fluffy whipped cream, creating a harmonious balance of textures and flavors. Zuppa Inglese, meaning "English soup" in Italian, has undergone a delightful transformation over time, evolving into a beloved dessert that graces tables across the country. Our collection of recipes pays homage to this iconic treat, offering variations that cater to diverse tastes and skill levels. From the classic Zuppa Inglese della Nonna, a timeless recipe passed down through generations, to the innovative Zuppa Inglese al Cioccolato, a chocolate lover's dream, our selection promises an unforgettable culinary experience.

Here are our top 3 tried and tested recipes!

ZUPPA INGLESE DELLA NONNA

Zuppa Inglese Della Nonna image

This delicious light dessert is very similar to tiramisù but it is based on lighter ingredients. Grandama prepared this often after heavy meals, we always enjoyed it as my children too. Sometimes she prepared this with alkermes, but usually she preferred the coffee version. This is her original recipe.

Provided by Artandkitchen

Categories Dessert

Time 26m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces savoy biscuits (Savoiardi, substitute one sponge cake, your preferred one)
4 egg yolks
5 ounces sugar (or to taste)
1 lemon, peel only greated
1 teaspoon vanilla
2 tablespoons cornflour
4 cups milk, boiling
1/2 cup espresso coffee (alternative 1/4 cup alkermes with 1/4 cup water 1 teaspoon sugar)
2 tablespoons maraschino cherries (or one tablespoon amaretto)
1 tablespoon Amaretto (add 1 tablespoon nocino if you have)
2 tablespoons sugar
1 teaspoon cocoa powder (optional or other topping as desired)

Steps:

In a pot wish together very well egg yolks, sugar and corn flour until light.
Add lemon zest and vanilla. Mix well.
Add boiling milk.
Now heat, stirring, until it barely reaches a boil, and cook for 30 seconds, stirring gently. Remove the pot from the fire. Don't overheat this in order to prevent sticking on the bottom of the pot (I make this step in the microwave stopping several times to stir the cream).
Set aside until cold or slightly lukewarm.
Now prepare the Syrup mixing well in a flat bowl all the ingredients until sugar melts.
In a nice bowl (big enoght for everything) spread 1 third of the cream.
Turn the savoiardi in the Syup.
Tranfer on the firs layer of cream. If you use the sponge cake; lay the half of the cake on the cream and spoon over this the half of the syrup.
Cover gently with second third of the cream.
Repat the step with the savoiardi (or sponge cake) and spoon the rest of the syrup over these.
Cover with the remaing cream.
Top with the siewed cocoa powder.
Refrigerate at least 5 hours and enjoy.
Note 1: If you don't want to use alcohol, you could use some sweet syrup as grenadine. Or a mixture of water, sugar and some drops almond flavor.
Note 2: What is alkermes? Read http://lpoli.50webs.com/htm%20texts/Alkermes.htm.
Note 3: What is maraschino? Read http://en.wikipedia.org/wiki/Maraschino.
Note 4: What is nocino? Read http://en.wikipedia.org/wiki/Nocino.

ZUPPA INGLESE

Zuppa Inglese image

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

Ingredients

1 (10 ounce) jar maraschino cherries
1 teaspoon rum flavored extract
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.9 ounce) package instant chocolate pudding mix
2 (3 ounce) packages ladyfinger cookies
1 pint heavy cream
1 teaspoon white sugar
2 ounces almonds, lightly toasted

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

Zuppa Inglese image

Categories Milk/Cream Rum Chocolate Dessert Spring Chill Bon Appétit

Yield Serves 12

Number Of Ingredients 17

Ingredients

Pastry Creams
4 cups milk (do not use low-fat or nonfat)
1 cup plus 6 tablespoons sugar
10 large egg yolks
2/3 cup all purpose flour
3 ounces semisweet chocolate, chopped
1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 teaspoon grated orange peel
Syrup
1 cup plus 2 tablespoons water
3/4 cup sugar
1/2 cup dark rum
1 9-inch-diameter sponge cake (3 inches high)
2 cups chilled whipping cream
Chocolate shavings (optional)
Chopped candied fruit (optional)

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.

Tips:

Use fresh, high-quality ingredients to ensure the best flavor.
Make sure the custard is cooked slowly and gently to prevent curdling.
Chill the custard thoroughly before assembling the trifle to allow the flavors to develop.
Use a variety of fruits and nuts in the trifle for a more complex flavor.
Serve the trifle chilled or at room temperature, depending on your preference.

Conclusion:

Zuppa Inglese is a classic Italian dessert that is perfect for any occasion. With its layers of custard, sponge cake, and fruit, this trifle is sure to please everyone. While it may seem like a complex dessert to make, it is actually quite simple to assemble. By following the tips above, you can easily create a delicious Zuppa Inglese that will wow your friends and family.