Italian Trifle (Zuppa Inglese) Recipe: Classic Layered Dessert

Zuppa Inglese, often called the Italian trifle, is a decadent, layered dessert that’s as beautiful as it is delicious. With layers of soft sponge cake soaked in alchermes liqueur, creamy vanilla custard, and a chocolate layer, this treat is perfect for dinner parties, holidays, or any special occasion. Though it looks elaborate, this recipe breaks it down into simple steps so you can create a stunning dessert that will impress family and friends.

What Is Italian Trifle (Zuppa Inglese)?

Italian trifle, or Zuppa Inglese, is a traditional Italian dessert with origins in Emilia-Romagna. It is similar to an English trifle but uses alchermes liqueur to soak the sponge cake, creating a unique flavor and vibrant color. The dessert features layers of sponge cake, vanilla custard, and chocolate custard, making it both visually appealing and indulgent.

Why Everyone Will Love This Recipe

• Beautiful Layers: Each slice shows distinct layers of sponge and custard.
• Rich Flavor: The combination of vanilla, chocolate, and alchermes creates a sophisticated taste.
• Make-Ahead Dessert: Prepare it the day before to let the flavors meld beautifully.
• Perfect for Entertaining: A show-stopping centerpiece dessert that’s easier than it looks.
• Customizable: Add chocolate shavings, berries, or a dollop of whipped cream for extra indulgence.

Tips for the Best Italian Trifle

• Do Not Over-Soak the Sponge: A quick dip in alchermes syrup prevents sogginess.
• Use Quality Ingredients: Fresh eggs, real chocolate, and high-quality milk make a noticeable difference.
• Smooth Layers: Use a spatula to level custard layers for an elegant finish.
• Make Ahead: Prepare a day in advance to let flavors meld for a richer taste.

How to Store Italian Trifle

Store Zuppa Inglese in the refrigerator, covered, for up to 2–3 days. Keeping it chilled ensures the custard layers remain firm and the sponge maintains its moist texture. Use an airtight container or cover the dish tightly with plastic wrap to prevent the cake from absorbing other odors.

How to Freeze Italian Trifle

Freezing is possible but not recommended for optimal texture. If needed, you can freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before serving. Note that custard texture may be slightly affected after freezing.

How to Make Italian Trifle (Zuppa Inglese)

Step 1

Step 1

Bake the Sponge Cake: Beat 3 eggs with 100g sugar until light and fluffy. Sift in 60g flour and 1/2 tsp baking powder, then fold gently. Pour into a greased pan and bake at 170°C (340°F) for 30 minutes. Let cool.

Bake the Sponge Cake: Beat 3 eggs with 100g sugar until light and fluffy. Sift in 60g flour and 1/2 tsp baking powder, then fold gently. Pour into a greased pan and bake at 170°C (340°F) for 30 minutes. Let cool.

Step 2

Step 2

Prepare the Custards: Whisk 6 egg yolks with 200g sugar and 5 tbsp cornstarch. Slowly combine with 750ml hot milk, stirring constantly over low heat until thickened. Divide in two portions: leave one plain (vanilla) and mix chopped chocolate into the other (chocolate custard). Cover and let cool.

Prepare the Custards: Whisk 6 egg yolks with 200g sugar and 5 tbsp cornstarch. Slowly combine with 750ml hot milk, stirring constantly over low heat until thickened. Divide in two portions: leave one plain (vanilla) and mix chopped chocolate into the other (chocolate custard). Cover and let cool.

Make the Alchermes Syrup: Heat 100ml water with 40g sugar until dissolved, then stir in 250ml alchermes liqueur.

Step 3

Step 3

Make the Alchermes Syrup: Heat 100ml water with 40g sugar until dissolved, then stir in 250ml alchermes liqueur.

Assemble the Layers: Place a layer of sponge cake in a dish and soak briefly in the alchermes syrup. Spread a layer of vanilla custard, then repeat with another sponge cake layer soaked in syrup, topping it with chocolate custard. Add a final sponge cake layer and top with the remaining vanilla custard.

Step 4

Step 4

Assemble the Layers: Place a layer of sponge cake in a dish and soak briefly in the alchermes syrup. Spread a layer of vanilla custard, then repeat with another sponge cake layer soaked in syrup, topping it with chocolate custard. Add a final sponge cake layer and top with the remaining vanilla custard.

Chill and Finish: Refrigerate overnight. Just before serving, dust the top with cocoa powder for an elegant finish.