Easy Zuppa Inglese (Italian Trifle) Recipe

Zuppa Inglese (Italian Trifle) Recipe is a super easy dessert made with rum soaked cake and layers of flavored custard. Decadent, elegant and easy.

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Zuppa Inglese | Italian Trifle

Cook Time: 20 minutes
chill: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6 servings
Calories: 483kcal
This elegant dessert makes an impressive showing at any dinner but is so easy to make you can easily serve this anytime since it's even better when you make it a day ahead and let the flavors come together overnight.
Zuppa Inglese or Italian Trifle features spiced rum-soaked pound cake layered with 2 different types of custards - chocolate hazelnut and citrus vanilla custards. This makes 6 individual trifles.
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Equipment

  • Individual serving glasses or dishes
  • large bowl
  • 2 medium bowls
  • large saucepan
  • medium saucepan

Ingredients

Pastry Creams

  • 2 cups full-fat milk
  • 1/2 cup sugar
  • 5 large egg yolks
  • 1/3 cup all-purpose flour
  • 2 oz semisweet chocolate - chopped
  • 2 t Frangelico or hazelnut extract
  • 1/2 t ground cinnamon
  • 2 t vanilla extract
  • 1/2 t orange peel - finely grated
  • 1/2 t lemon peel - finely grated

Rum Syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup spiced rum
  • 1 9 inch pound cake - 3 inches high
  • Chocolate powder - optional
  • Chocolate hazelnut candies for topping - optional

Instructions

For Flavored Pastry Creams:

  • Bring milk and 1/4 cup sugar to boil in a heavy large saucepan, stirring to dissolve sugar.
  • Remove from heat.
  • Whisk egg yolks with 1/4 cup sugar in large bowl to blended.
  • Sift flour into yolk mixture and whisk to combine.
  • Gradually whisk in warm milk mixture.
  • Return mixture to the saucepan and whisk over medium heat until custard boils and thickens about 2 minutes.
  • Divide hot custard between 2 medium bowls.
  • In the first bowl add chocolate and Frangelico to custard and stir until chocolate melts.
  • In the second bowl add vanilla, orange and, lemon peel to custard, stir to mix.
  • Cover each bowl with plastic wrap and press plastic wrap onto the surface of each custard and chill until cold, at least 4 hours or overnight.

For Rum Syrup:

  • In a heavy medium saucepan over medium heat combine water and sugar and heat until sugar dissolves.
  • Remove from heat and mix in rum.

To Assemble and Serve:

  • Cut sponge cake vertically into slices and cubes to fit your serving dishes.
  • Place a layer of citrus custard on the bottom of your serving dish,
  • Arrange enough cake slices to cover custard in a single layer.
  • Brush rum syrup over the cake, then top with chocolate hazelnut custard.
  • Add another layer of cake and brush with rum syrup.
  • Top with a thin layer of chocolate custard, then a thin layer of vanilla citrus custard.
  • Garnish with chocolate powder and chocolate hazelnut candy, if desired.
  • Repeat for remaining servings.
  • Chill for 2 hours or overnight

Notes

If you’d rather make one large trifle follow the same directions but increase the number of cake layers to fit your dish.

Nutrition

Calories: 483kcal | Carbohydrates: 79g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 222mg | Sodium: 313mg | Potassium: 234mg | Fiber: 1g | Sugar: 60g | Vitamin A: 425IU | Vitamin C: 0.4mg | Calcium: 154mg | Iron: 2.7mg
Did you love this recipe? Please Share!Mention @MermaidsandMojitos or tag #mermaidsandmojitos!

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