How to make Zuppa Inglese, a classic Italian trifle built from Savoiardi biscuits (ladyfingers) soaked in liqueur and layered with silky vanilla pastry cream and a rich chocolate custard. This version is straightforward to prepare and makes a striking dessert for gatherings and special occasions.
Zuppa Inglese literally means “English Soup,” an unusual name for an Italian classic. The dessert likely evolved from the English trifle, adapting local ingredients: sponge cake became Savoiardi (Italian ladyfingers) and the English custard was replaced by crema pasticcera, the Italian pastry cream.
Both Emilia-Romagna and Tuscany claim versions of this dessert, and many Italian regions offer variations. Some recipes use Pan di Spagna (sponge cake) instead of Savoiardi, while others swap Alchermes liqueur for rum, amaretto or limoncello.
I prefer this traditional take: it’s easy, indulgent and its vivid colours make it especially festive.
See the recipe below, with ingredient notes, step-by-step photos, tips and variations. For full ingredient amounts and a printable recipe, scroll to the bottom of the page.
Ingredients – what you need
The photo below shows the ingredients and highlights a few useful tips.
- Savoiardi biscuits – Often called ladyfingers, true Italian Savoiardi have a different, drier texture that works best here. If unavailable, use slices of sponge cake.
- Alchermes – A fragrant, herb‑based Italian liqueur traditionally used for Zuppa Inglese. If you can’t find it, substitute amaretto mixed with pomegranate juice for colour and flavour.
- Italian pastry cream (crema pasticcera) – A thick vanilla custard that’s simple to make and forms the vanilla layers.
- Chocolate pastry cream – The same custard base enriched with melted dark chocolate to create the chocolate layers.
Step by step photos and recipe instructions
Heat the milk with the vanilla until it’s hot but not boiling, then remove from heat.
In a large bowl, whisk the egg yolks with the sugar until combined, then add the cornstarch and whisk until smooth.
While whisking constantly, slowly pour some of the hot milk into the egg mixture to temper it, then combine all and return to the pot. Cook over low heat, stirring, until the custard thickens and coats the back of a spoon without dripping.
When thickened, remove just over half of the pastry cream (about 3 cups) to a separate bowl and leave the rest in the pot.
With the heat off, add the chopped dark chocolate to the cream remaining in the pot and stir until the chocolate melts and the custard is completely combined. Transfer this chocolate custard to its own bowl.
Cover both bowls with plastic wrap pressed directly onto the surface to prevent a skin forming. Allow to cool completely before assembling.
Assemble the Zuppa Inglese
Mix the Alchermes liqueur with water in a shallow container. Dip each Savoiardi briefly—about one second per side—into the liquid, then line the base of a trifle dish or serving bowl. Break biscuits to fit the edges if needed.
Spread half of the chocolate pastry cream over the first layer of biscuits. Add another layer of dipped Savoiardi, then spread half of the vanilla pastry cream. Continue alternating layers until you have four layers of biscuits and four layers of cream, finishing with a top layer of vanilla pastry cream.
Chill the assembled dessert in the refrigerator for a few hours to let the flavours meld and the layers set. Before serving, dust the top with cocoa powder.
Recipe tips and FAQs
- Let the pastry cream cool – Make sure both creams are fully cooled before assembling; warm custard will make the biscuits soggy.
- Variations – Some versions include Maraschino cherries, fresh fruit or a layer of whipped cream.
- Alcohol-free option – Replace the liqueur with pomegranate juice for colour and a fruity taste.
If Alchermes is unavailable, use amaretto, rum or Strega mixed with pomegranate juice to recreate the flavour and maintain a bright pink hue—adjust proportions to taste.
Stored covered in the fridge, Zuppa Inglese keeps well for up to 4 days.
Freezing is not recommended; the texture of the custards and biscuits is best when enjoyed within a few days.
More Italian desserts to try
- Tiramisu – Authentic Recipe!
- Chocolate Hazelnut Torrone (Torrone dei Morti)
- Homemade Sicilian Cannoli (shells and filling)
- Crostata di Frutta (Italian Fruit Tart)
- Rich Chocolate Tart with Hazelnuts
If you’ve tried this Zuppa Inglese recipe, please rate it and share your experience in the comments — feedback is always appreciated.
Step By Step Photos Above
Most recipes include photos, tips and sometimes video to help you succeed first time.
Zuppa Inglese (Italian Trifle)
By Emily
Ingredients
- 10 egg yolks
- ⅔ cup sugar (140g)
- 5 cups whole milk (1180ml)
- 1 teaspoon vanilla extract
- 1/2 cup cornstarch (60g)
- 5.5 oz dark chocolate (150g), roughly chopped
- 28–30 Savoiardi biscuits (ladyfingers)
- 1 cup Alchermes liqueur (240ml) – see substitutions
- 1 cup water (240ml)
- Cocoa powder, for dusting
Instructions
Make the pastry cream
- Heat the milk with the vanilla until hot but not boiling, then remove from the heat.
- Whisk the egg yolks with the sugar, then add the cornstarch and whisk until smooth.
- Slowly whisk some hot milk into the egg mixture to temper it, then return everything to the pot and cook over low heat, stirring, until thickened and able to coat the back of a spoon.
- Remove just over half the pastry cream (about 3 cups/690g) into a bowl. With the heat off, stir the chopped chocolate into the remaining cream until melted and combined to make the chocolate pastry cream.
- Cover both bowls tightly with plastic wrap pressed directly on the surface and cool completely.
Assemble the Zuppa Inglese
- Combine the Alchermes liqueur and water in a wide bowl. Dip each Savoiardi briefly on both sides and arrange a layer in your serving dish.
- Spread half the chocolate pastry cream over the biscuits. Add another dipped Savoiardi layer, then spread half the vanilla pastry cream. Repeat to create four biscuit layers and four cream layers, finishing with vanilla on top.
- Chill for a few hours, then dust with cocoa powder before serving.
Notes
- Let the pastry cream cool – Ensure both creams are fully cooled before assembling to avoid soggy biscuits.
- Variations – Try adding Maraschino cherries or whipped cream layers.
- Alchermes substitutions – Mix amaretto, rum or Strega with pomegranate juice (half liqueur, half juice) and then add the water as directed.
- Alcohol-free – Substitute pomegranate juice for the liqueur.
- Storage – Keeps in the fridge up to 4 days; do not freeze.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- When using canned tomatoes I prefer Cirio or Mutti for flavour.
- All vegetables are medium unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 60 g |
Protein: 11 g |
Fat: 18 g
Nutrition information is an approximation and should be used as a guide only.
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