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Zuppa Inglese

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Zuppa Inglese

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  • Makes: 8 servings
  • Prep 1 hr
  • Chill 5 hrs to 6 hrs
  • Cool 2 hrs

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This standout dessert layers custard with a pound cake, fresh raspberries, and a syrup, and tops it off with whipped cream and chocolate curls.

Ingredients

  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 slightly beaten egg yolks
  • 1/3 cup Marsala, cream sherry, or orange juice
  • 1/3 cup water
  • 1/4 cup sugar
  • 2 tablespoons orange liqueur or orange juice
  • 1 cup whipping cream
  • 1 10 3/4 - ounce frozen pound cake, thawed and cut into 1/3-inch slices
  • 3 cups fresh raspberries
  • 1 tablespoon sugar
  • Chocolate shavings
  • Fresh raspberries (optional)

Directions

  1. For custard: In a medium saucepan, stir together the 1/3 cup sugar, the cornstarch, and salt. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir half of the hot mixture into egg yolks; return to remaining hot mixture in saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in marsala, sherry, or orange juice. Transfer to a medium bowl; cover surface with plastic wrap and chill about 2 hours, without stirring, until completely cooled.
  2. Meanwhile, for syrup: In a small saucepan, combine the water and the 1/4 cup sugar. Cook over medium heat until boiling, stirring to dissolve sugar. Boil for 1 minute. Remove from heat; stir in orange liqueur. Cool.
  3. In a chilled small mixing bowl, beat 1/2 cup of the whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently fold into cooled custard.
  4. To assemble: In the bottom of a 2-quart souffle dish or trifle dish, arrange about one-third of the cake slices, cutting to fit as necessary. Drizzle with about one-third of the syrup. Spoon about half of the custard over cake; sprinkle with half of the raspberries. Repeat cake, syrup, custard, and raspberry layers. Top with remaining cake slices and drizzle with remaining syrup. Cover and chill for 3 to 4 hours.
  5. Just before serving, beat remaining 1/2 cup whipping cream and the 1 tablespoon sugar until soft peaks form. Spoon on top of cake layer. Sprinkle with chocolate shavings and, if desired, additional raspberries. Makes 8 servings.

Nutrition Facts

(Zuppa Inglese)

Servings Per Recipe 8, vit. C (mg) 12, chol. (mg) 179, Fat, total (g) 21, vit. A (IU) 826, Riboflavin (mg) 0, carb. (g) 45, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 2, Niacin (mg) 1, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, Monosaturated fat (g) 6, sat. fat (g) 12, Folate (µg) 36, calcium (mg) 81, iron (mg) 1, Potassium (mg) 193, sodium (mg) 216, sugar (g) 23, cal. (kcal) 390, pro. (g) 5

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