Zuppa Inglese, a Lighter Version of an Italian Classic for Feast of the Seven Fishes
Zuppa inglese, which literally translates to “English soup”, is essentially a type of Italian trifle.
Zuppa inglese a great choice for dessert when preparing a traditional Italian Christmas Eve dinner celebrating the Feast of the Seven Fishes or just having a seafood meal.
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Brought to America from Southern Italy where it is all but forgotten, the Feast of the Seven Fishes is a meal eaten by Italian Americans that features (at least) seven fish/seafood dishes.
Along with our hosts, Heather from All Roads Lead to the Kitchen and Lora from Savoring Italy, a dozen food bloggers have come together to share menu ideas for your Seven Fishes feast. Along with the traditional seven fish and seafood dishes, we’ve included a few side dishes, a palate cleanser, a dessert, and a cocktail.
Salmon Rillettes from Karen’s Kitchen Stories
Marinated Shrimp Salad from A Healthy Life For Me
Pistachio Crusted Baked Cod from Cravings of a Lunatic
Pasta con le Sarde from Savoring Italy
Tuscan Seafood Stew from Food Done Light
Mixed Seafood Risotto from All Roads Lead to the Kitchen
Linguine with Scallops and Broccoli from Kudos Kitchen By Renee
Brussels Sprouts Risotto from Eats Well With Others
Marinated Roasted Vegetables from That Skinny Chick Can Bake
Limoncello Sorbet from Creative Culinary
Cranberry Limoncello Spritzer from Snappy Gourmet
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As many Italians know, what is known by one name in one region of Italy, may be known as many other names in other regions, which I discussed in my post on frappe (or chiacchiere, or cioffe, etc.) My family’s version of zuppa Inglese is made more like a stand-up tiramisu than a trifle, as it’s not made in a bowl, but on a plate. It’s also not the prettiest dessert, but I can assure you that what it lacks in beauty, it makes up in flavor.
What is Zuppa Inglese?
Translated in English, it means English soup. Don’t get put off, though, it’s a lovely, tiramisù-esque Italian dessert.
Zuppa Inglese is made with Marsala wine soaked biscuits/cookies which are layered with plain and chocolate custard fillings. When left in the fridge overnight, the biscuits become a soft, almost cake-like layer, and the combination is truly top-notch for such a simple dessert!
My family’s version of this dessert is made with crema pasticcera, which is a custard-like pudding (made with flour) used for filling many Italian desserts. Half of the crema is plain, and the other half is flavored with chocolate. However, I have the recipe for pistachio crema pasticcera, so you could even use this!
However, I’ve taken liberty in making this dessert with a lighter filling. My mother used Nutella instead of chocolate the last time she made zuppa Inglese and raved about it, so I also added Nutella into the whipped cream.
Can you make Zuppa Inglese in Advance?
Not only CAN you make it in advance, you NEED to make it in advance, just like tiramisù! The biscuits need time to soak up the marsala, so a few hours in the fridge is the minimum time it needs before it’s served.
Can you Freeze Zuppa Inglese?
Although I haven’t frozen zuppa inglese, I would assume that it would freeze well for a short time since it’s similar to tiramisu (which freezes well.) Let us know in the comments below if you’ve frozen this dessert.
Christina’s Zuppa Inglese Recipe
this is how my family makes this dessert. serves 4 to 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- tea biscuits/cookies similar to these
- sweet marsala (I love Marsala all’Uovo, but unless you’re in Canada or Europe it will be almost impossible to find)
- one recipe of homemade custard, made with the same ingredients, but using only 3/4 cup milk (6 oz)
- Nutella or Nocciolata
- whipping cream
- chocolate sprinkles, or chocolate curls
Directions
Whip the cream until stiff and fold half into the cooled custard.
Put the chocolate hazelnut spread into the other half and fold until evenly blended.
Pour some Marsala into a shallow bowl and begin dipping the biscuits/cookies into the liqueur. Place three in a row on a serving plate, then spread half of the plain custard over the top.
Continue dipping biscuits in the Marsala (adding more wine to the dish as needed), but place the biscuits in the opposite direction (cutting the biscuits to fill out the layer, after they’ve been dipped). As I said in the photo above, the dessert never looks perfect, but it will be fine in the end. This process ensures the dessert won’t tip over.
Next, spread a layer of the chocolate cream, and repeat the process two more times, so you end up with this. Use half of the creams for each layer.
To finish the top, spread a thin layer of the custard and dust with chocolate sprinkles, or curls. Cover and refrigerate for at least 4 hours, or overnight, before serving.
Buon Natale!
Zuppa Inglese (English Soup)
Ingredients
- 8 oz whipping cream
- 1 cup crema pasticcera (using ½ quantities of my recipe below)
- 3 Tbsp chocolate hazelnut spread (without palm oil, preferably)
- 15 tea biscuits rectangular (like Nice tea biscuits)
- 6 oz Marsala wine sweet (preferably Marsala all'Uovo)
- 1 Tbsp chocolate sprinkles (or flakes or curls)
Instructions
- Whip the cream until stiff and fold half into the crema pasticcera. (Reserve 1 tablespoonful, and set aside.)
- Put the chocolate hazelnut spread into the other half and fold until evenly blended.
- Pour some Marsala into a shallow bowl and begin dipping the biscuits/cookies into the liqueur.
- Place three in a row on a serving plate, then spread half of the plain crema pasticcera over the top.
- Continue dipping biscuits in the Marsala (adding more wine to the dish as needed), but place the biscuits in the opposite direction (cutting the biscuits to fill out the layer, after they've been dipped).
- Next, spread a layer of the chocolate whipped cream, and repeat the process two more times, using half of the cream for each layer.
- Cover and refrigerate for at least 4 hours, or overnight.
- To finish the top, spread the reserved tablespoonful of cream thinly over the top and sprinkle with chocolate sprinkles, or chocolate curls just before serving.
Notes
- Use a liqueur or spirit, like rum, if you can't find sweet Marsala.
Nutrition
Pastry Cream Recipe (Crema Pasticcera)
Ingredients
- 4 egg yolks organic
- ⅓ cup sugar
- 3 Tbsp potato starch (if using corn starch add 1 more tsp)
- 1 pinch salt
- 14 oz milk
- 1 tsp vanilla or ½ tsp pure vanilla powder or paste
Instructions
- Place the egg yolks into a medium sized pot (off the heat).
- Add the sugar and potato or corn starch and whisk together until uniform.
- When the mixture is smooth, place the pot on the stovetop. Begin pouring in the warm milk whilst whisking. Turn the heat on to medium.
- Continue whisking and gradually increase the heat. The pastry cream will thicken as it heats up.
- When the mixture comes to a boil, let it cook for about 3 minutes then remove from the heat. Add the vanilla and keep stirring as it cools so that it doesn't form a skin. Move into a large bowl and set the bowl into a larger bowl with ice water (if you need to cool it quickly), then refrigerate covered until completely chilled.
- Use as desired.
Notes
- If you want a lighter version of this pastry cream, whip 4 oz (120 ml) of heavy whipping cream until stiff and then fold into the chilled pastry cream.
- You can add more or less cream to your liking, and also add a little sugar to the cream when whipping (I prefer it without).
- Adding a tablespoonful of Grand Marnier makes a lovely addition, too.
- Pastry cream can be kept refrigerated for 1 or 2 days, but must be consumed promptly once the pastries are filled.
Nutrition
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I made this over the holidays and they were a hit…Out of the blue my husband asked if we could have it for Valentine’s Day…So not just for Christmas!
This would be the perfect dessert to have with an Espresso.
I’d like to try this one when I have a little room in the fridge, with or without the Bialetti moka coffee pot to help out with coffee… :-)
looks delicious. Nothing better than chocolate and pastry cream! I don’t drink wine..can I dip biscuits in coffee? Buon Natale to you and all.
Thank you John! Not sure if you’re trying to enter for the contest?
I will be making this for Xmas Eve. A family member has a nut allergy so I can’t use the Nutella. To flavor half the cream chocolate, would cocoa powder be a good substitute? If so, should it be sweetened or unsweetened?
Hi Mary, sorry to hear that, my daughter has a severe nut allergy as well. I would use a bit of melted chocolate (be sure it’s nut free). I think the cocoa powder wouldn’t have enough chocolate flavor.