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Zuppa Inglese

Zuppa Inglese is an Italian trifle made from sponge brushed with liqueur and layers of chocolate and vanilla pastry cream
Author: Alison


  • litres milk
  • tsp vanilla essence
  • 6 eggs
  • 12 tbsp sugar
  • 6 tbsp cornflour
  • 150 g dark chocolate
  • Lanique liqueur
  • 10 almond finger biscuits or sponge fingers


  • In a large pan mix together the eggs and the cornflour until you get a smooth paste
  • Put the milk, vanilla essence and sugar in another pan.
  • Heat the milk mixture until it starts to simmer
  • Slowly add the milk to the egg mixture, stirring all the time
  • Place the pan on a low heat and stir until the mixture starts to thicken
  • Remove from heat and pour half the custard into a bowl with the broken up chocolate.
  • Stir until the chocolate melts
  • Brush each of the almond fingers with the lanique liqueur and place in the bottom of a large bowl.
  • Add a layer of vanilla custard and then a layer of chocolate custard.
  • Continue until all the custard is used up.
  • Leave to cool for at least four hours in the fridge
  • Before serving decorate with shaved chocolate.