Zuppa Inglese
Recipe from Midwest Living

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


Zuppa Inglese

by 5  people


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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
For custard:

1.
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.
Meanwhile, for syrup:

1.
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.
2.
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.
To assemble:

1.
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.
2.
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 information
Per Serving: cal. (kcal) 390, Fat, total (g) 21, chol. (mg) 179, sat. fat (g) 12, carb. (g) 45, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 23, pro. (g) 5, vit. A (IU) 826, vit. C (mg) 12, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 36, Cobalamin (Vit. B12) (g) 0, sodium (mg) 216, Potassium (mg) 193, calcium (mg) 81, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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