English Soup Zuppa Inglese Recipes

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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

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

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.

"ENGLISH SOUP" (ZUPPA INGLESE)



Zuppa inglesemeans "English soup," a reference to its triflelike appearance.But the dessert (dolce) is actually a Tuscan classic, made withlayered pastry cream, chocolate sauce, and wine-soakedladyfingers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

8 ounces best-quality store-bought crisp ladyfingers (about 26 cookies)
1/2 cup Italian dessert wine, preferably vin santo
Pastry Cream (Crema Pasticcera)
Chocolate Sauce (Salsa Di Cioccolato)

Steps:

  • Arrange half the ladyfingers in the bottom of an 8-inch square serving dish. Drizzle with half the wine. Spread 1 1/2 cups pastry cream on top. Drizzle 1/2 cup chocolate sauce over cream. Repeat, adding another layer each of ladyfingers, wine, pastry cream, and chocolate sauce. Refrigerate, covered, 1 to 4 hours.

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