Zuppa Inglese
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Zuppa inglese

Course Dessert
Cuisine Tuscan
Prep Time 20 minutes
Cook Time 10 minutes
Resting time 2 hours
Total Time 30 minutes
Servings 8
Author Giulia


  • 500 ml (2.11 cups) fresh whole milk
  • 1/2 vanilla bean, split open
  • 2 eggs
  • 4 tablespoons sugar
  • 2 tablespoons corn starch
  • 80 g (2.82 oz) dark chocolate
  • Alchermes*
  • Savoiardi, lady fingers or sponge cake
  • cocoa powder, to decorate


  • Heat the milk in a saucepan with the vanilla pod and remove it from the heat as soon as it starts simmering.
  • In another saucepan whisk the eggs with the sugar and the corn starch: do it carefully to avoid any lumps. Pour slowly the hot milk in a thin stream over the eggs, stirring constantly with a whisk to prevent scrambled eggs!
  • Bring the saucepan back on a low flame and stir constantly with a whisk until it starts to thicken, you will need about 5 minutes. Remove the custard from the heat and divide it into two bowl. Combine the chopped dark chocolate in one bowl and whisk to melt it, until perfectly combined.
  • Pour half a cup of Alchermes in a bowl and add half a cup of water. Use this to soak briefly the savoiardi.
  • Now make the zuppa inglese in a bowl or into individual cups, by making layers of custard, savoiardi soaked in alchermes, chocolate custard and savoiardi again, until you end up with custard.
  • Sprinkle the surface with cocoa powder or chopped darl chocolate and let it sit in the fridge for a few hours. Take it off ten minutes before eating and enjoy with a spoon wrapped in a blanket on your couch.
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Alchermes is a sweet liqueur from Florence, famous for its bright pink colour