Sponge Cake with Custard and Liqueur (Zuppa inglese)
Most connoissuers of Italian food know that the name of this popular dessert means “English soup,” which it was supposedly given for its resemblance to British trifle. However, few know that one of the ingredients, alchermes, a bright red, herb-and-spice-flavored liqueur invented by Florentine monks, derives its name from the Arabic qirmiz, which is also the source of the English word crimson. The composition of zuppa inglese may vary, the only constants being cake, custard, and alcohol, preferably some of it red. To save time and labor, use a store-bought sponge cake.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large eggs, separated
- 1⁄3 cup granulated sugar
- Pinch of salt
- 1⁄3 cup cake flour
- 1 teaspoon baking powder
- 2 cups whole milk
- 1 large lemon zest strip
- 1 large whole egg
- 3 large egg yolks
- 1⁄3 cup granulated sugar
- 1⁄4 cup all-purpose flour
- 1 teaspoon Sambuca
- 1⁄4 cup rum, or more to taste
- 1⁄4 cup alchermes (see note) or framboise
- 1⁄2 cup heavy (double) cream
- 2 teaspoons confectioners’ sugar
- About 2 teaspoons grated bittersweet chocolate