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Zuppa inglese (literally “English soup”) is a classic Italian dessert that I’ve enjoyed in Parma, where my family is from. It layers Alchermes-soaked Savoiardi with silky vanilla and rich chocolate pastry cream for a beautiful mix of flavors and textures. I especially love the distinctive pink ladyfingers and creamy custard layers, which make it just as pretty as it is delicious. Despite those impressive layers, it’s surprisingly easy to assemble and is a great dessert to make ahead. This homemade version brings a little taste of Emilia-Romagna to the table and always reminds me of the wonderful desserts I’ve enjoyed in Italy.
Why You’ll Love It
Zuppa inglese is a make-ahead dessert with chocolate, ladyfingers, Alchermes liqueur, and a gentle kiss of both citrus and vanilla. It’s rich, creamy and luxurious.
Those gorgeous layers: I love a dessert that looks like you fussed over it much more than you actually did. The pink, vanilla and chocolate layers are so pretty in glass dishes.
A little boozy: The Alchermes isn’t just there for color. It adds a sweet, warmly spiced flavor that makes this taste completely different from an ordinary trifle.
Chocolate and custard: You don’t have to choose between them here. You get silky vanilla pastry cream and rich chocolate pastry cream in every serving.
Made for entertaining: Assemble it ahead of time, pop it in the refrigerator and forget about dessert until you’re ready to serve it.
Italian food fans with a sweet tooth might also enjoy chocolate tiramisu, maritozzi cream buns, pistachio biscotti, and lemon mascarpone cake.
Zuppa Inglese Dessert Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Whole milk: This recipe uses whole milk to create a creamy, rich base for the pastry creams.
Lemon peel: A strip of lemon peel adds a subtle brightness to the pastry cream.
Egg yolks: This recipe uses egg yolks to thicken the pastry cream, giving it its signature silky texture.
Granulated sugar: Balances the richness of the custard with sweetness.
All-purpose flour: Plain flour thickens the pastry cream.
Vanilla extract: Enhances the base flavor of the pastry cream. Avoid imitation vanilla—it doesn’t taste the same.
Dark chocolate: For the chocolate layer. Use real chocolate bars, not chocolate chips or candy melts.
Alchermes liqueur: Don’t let this unusual ingredient scare you off. Alchermes is a sweet, bright red Italian liqueur with warm spice flavors, and it’s responsible for those gorgeous pink ladyfingers. If you can find it, I think it’s worth using because it’s one of the things that makes zuppa inglese taste and look like zuppa inglese. (buy it here!)
Purified water: Used to dilute the liqueur so the cookies absorb it evenly without being overpowered.
Savoiardi: These crisp Italian ladyfingers are perfect here because they soak up the Alchermes without immediately falling apart. Don’t worry that they’re quite hard straight from the package. They’ll soften beautifully once the dessert has had time to chill.
How to Make Italian Trifle
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the cream: Warm the milk with lemon peel in a saucepan over a medium low heat, then whisk with egg yolks, sugar and flour. Cook the egg mixture until thick, without letting it simmer, and stir in vanilla.
Divide and flavor: Split the cream into two bowls and stir chocolate into one half. Chill both until set.
Dip the cookies: Working quickly, dip ladyfingers in an Alchermes and water mixture in a medium bowl.
Layer the dessert: Alternate layers of chocolate pastry cream, Savoiardi dipped in liqueur, and vanilla pastry cream in serving dishes.
Chill and serve: Refrigerate for 2 hours, then top with chocolate shavings and serve chilled.
Substitutions and Variations
Alchermes liqueur: It’s worth tracking down for the traditional flavor and gorgeous red color, but raspberry or cherry liqueur is my next choice. For an alcohol-free version, try pomegranate or cherry juice.
Savoiardi ladyfingers: Plain sponge cake or pan di Spagna is the best substitute. I’d skip vanilla wafers because they change the texture and take the dessert further away from traditional zuppa inglese.
Non-alcoholic: For a non-alcoholic version, use cherry, cranberry or pomegranate juice plus a small pinch of ground cinnamon.
Gluten-free: Use corn starch instead of flour for a smoother, gluten-free custard, and use gluten-free ladyfingers or similar.
Chocolate: For a sweeter version use semisweet chocolate instead of dark chocolate. I prefer dark chocolate here because there’s already plenty of sweetness in the pastry cream and ladyfingers.
Chocolate curls: Garnish with fresh berries or a dusting of unsweetened cocoa powder instead of chocolate curls. Or try chopped chocolate if preferred.
Serving Suggestions
Appetizers: Begin your Italian meal with an antipasto platter or enjoy some marinated mozzarella balls and homemade mushroom focaccia with extra-virgin olive oil for dipping.
Main dishes: Serve and enjoy some delicious riso al forno or juicy eggplant lasagna.
Dessert: Finish off with this delicious Italian trifle and perhaps a glass of homemade limoncello liqueur.
How to Store
Store: When it comes to storage zuppa inglese stays fresh for days. Keep it covered in the refrigerator for up to 3 days, either keeping it in individual containers or a tightly wrapped trifle dish.
Freeze: I don’t recommend freezing—it will spoil the texture of the pastry cream.
Top Tips
Don’t drown the ladyfingers: Savoiardi are thirsty little things! Give them a quick dip on each side so they’re pink and moistened but still holding their shape. They’ll continue to soften as the dessert chills.
Don’t rush the pastry cream: Keep whisking and watch the texture rather than the clock. You want it thick and silky, but remember it will firm up even more in the refrigerator.
Let everything cool before layering: Warm pastry cream makes it much harder to get those pretty, distinct layers. This is one dessert where a little patience pays off.
Give it plenty of refrigerator time: Two hours works, but if I’m serving this for guests, I’d make it earlier in the day so the ladyfingers have lots of time to soften and the flavors can mingle.
Show off the layers: I prefer making this in clear individual glasses or a glass trifle bowl. Those pink, cream and chocolate layers are too pretty to hide.
Zuppa Inglese FAQs
Absolutely, and I actually think this is one of those desserts that’s better when it gets some time in the refrigerator. The Savoiardi soften, the layers settle and all those flavors have time to come together. Make it earlier in the day or the night before, cover it well and keep it refrigerated until serving.
While individual servings offer an elegant presentation, you can also assemble the zuppa inglese in a large trifle bowl (perhaps this one!) for a shareable dessert. So, just take your pick, as either way works!
Both work, but individual glasses are my pick when I’m making this for a dinner party. You can see all those gorgeous layers, everyone gets their own little dessert and there’s no messy scooping at the table. A large glass trifle dish is better if you’re serving a crowd or want one dramatic centerpiece dessert.
Zuppa Inglese Dessert Recipe
Zuppa Inglese
Equipment
- Saucepan Medium
- Electric Mixer with Whisk Attachment
- Trifle Dish or Individual Serving Dishes
- Peeler or Sharp Knife
Ingredients
- 3 Cups whole milk
- 1 Strip lemon peel
- 6 egg yolks, large
- 1 Cup granulated sugar
- ⅓ Cup all-purpose flour, sifted
- 2 Teaspoons vanilla extract, pure
- 2 Ounces dark chocolate, chopped
- ¾ Cup Alchermes liqueur
- ¼ Cup water, tap but many prefer purified
- 8 ladyfingers, Savoiardi
To Garnish:
- dark chocolate shavings
Instructions
Make the Custard:
- In a medium saucepan, combine the milk and lemon peel.
- Heat the mixture over a medium heat until you see small bubbles forming around the edges and a bit of steam rising, then remove it from the heat and discard the lemon peel. Don’t let it come to a full simmer at any time.
- In a separate mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
- Slowly add the sifted flour while whisking the egg and sugar mixture—this helps keep it smooth and lump-free.
- Once the flour is mixed in, add the warm milk mixture a little at a time, whisking the whole way through so everything blends together nicely.
- Return the combined mixture to the saucepan and cook over a low heat, stirring constantly with a wooden spoon, until the cream thickens to a custard-like consistency.
- Remove from heat and stir in the vanilla extract.
- Divide the pastry cream equally between 2 bowls.
- In one bowl, add the chopped dark chocolate and stir until fully melted and incorporated, creating the chocolate pastry cream.
- Cover both bowls with plastic wrap, pressing the wrap directly onto the surface of the creams to prevent a skin from forming.
- Allow them to cool to room temperature, then refrigerate until chilled.
Dip the Ladyfingers:
- In a shallow bowl, mix the Alchermes liqueur with the water.
- Cut the Savoiardi ladyfingers in half. Briefly dip each piece into the Alchermes mixture, just until moistened and pink but not overly soaked.
Assemble the Dessert:
- Spoon a layer of chocolate cream into each serving glass or a large trifle dish.
- Stack 2 halves of the soaked ladyfingers for the next layer.
- Spoon a layer of vanilla pastry cream over that and then repeat the layers, finishing with a layer of vanilla pastry cream on top.
Chill the Zuppa Inglese:
- Cover the dessert with plastic wrap and refrigerate for at least 2 hours to allow the flavors to develop.
- Serve chilled, garnishing with dark chocolate shavings.
Notes
Don’t rush the pastry cream: Keep whisking and watch the texture rather than the clock. You want it thick and silky, but remember it will firm up even more in the refrigerator.
Let everything cool before layering: Warm pastry cream makes it much harder to get those pretty, distinct layers. This is one dessert where a little patience pays off.
Give it plenty of refrigerator time: Two hours works, but if I’m serving this for guests, I’d make it earlier in the day so the ladyfingers have lots of time to soften and the flavors can mingle.
Show off the layers: I prefer making this in clear individual glasses or a glass trifle bowl. Those pink, cream and chocolate layers are too pretty to hide.
Nutrition
If you’ve never made zuppa inglese before, don’t be intimidated by all those beautiful layers. Once the pastry creams are made, it’s really just dipping and layering, and the refrigerator does the rest of the work. I especially love this one served in individual glasses so you can see the pink Alchermes-soaked Savoiardi between the vanilla and chocolate creams. It’s a fun alternative to tiramisu when you want to finish an Italian meal with something a little different.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
It was pure luxury in a bowl. The mix of the creamy layers and soaked ladyfingers with that hint of citrus was unforgettable. It felt like a dessert you’d get at a beautiful Italian restaurant.
Every bite feels luxurious. It’s like a trifle, but elevated and way more indulgent. Definitely making this again for the next dinner party (or just a really good weekend).