Zuppe Inglese

Name: Zuppe Inglese
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 3 pkg ladyfingers sponge cakes, split open; 1 qt fresh heavy whipping cream; 2 tsp vanilla extract; 2 Tbsp granulated white sugar or splenda; 1 jar(s) maraschino cherries with juice reserved; 1 pkg vanilla instant or sugar free vanilla pudding mix. i use the small box.; 2 c low fat milk; 12 maraschino cherries, drained (for decoration); 1/4 c toasted slivered almonds, optional.; 2 Tbsp grated dark chocolate, optional; 3 oz white rum or 1 tsp. rum flavoring with 3 additional ounces of cherry or other fruit juice.

By Laurie Lenartowicz
@llenartowicz

While visiting a friend in Tennessee, he described a dessert that his Italian Grandmom made for him in Trenton NJ when he was a boy.

After much deliberation, I came up with my own version of Zuppe Inglese which translates to "English Soup" in Italian.

This is an easy no-bake recipe that is sure to wow your friends and family.

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

3 pkg

ladyfingers sponge cakes, split open
1 qt

fresh heavy whipping cream
2 tsp

vanilla extract
2 Tbsp

granulated white sugar or splenda
1 jar(s)

maraschino cherries with juice reserved
1 pkg

vanilla instant or sugar free vanilla pudding mix. i use the small box.
2 c

low fat milk
12

maraschino cherries, drained (for decoration)
1/4 c

toasted slivered almonds, optional.
2 Tbsp

grated dark chocolate, optional
3 oz

white rum or 1 tsp. rum flavoring with 3 additional ounces of cherry or other fruit juice.
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How to Make Zuppe Inglese

Step-by-Step

Drain 1 jar (10-12 ounces) of maraschino cherries. Place the cherry juice in a measuring cup and add 3 ounces of white rum. You may use a tsp. of artificial rum flavoring and 3 additional ounces of cherry or other fruit juice if you don't wish to use rum. Marinate 12 cherries in the rum/cherry juice while you finish preparations.
In a large, cold mixing bowl, add 1 qt. of heavy cream, sugar or splenda and the vanilla. Whip on high for 2 minutes or until soft peaks form. Set aside.
In a medium mixing bowl, prepare one small package of instant vanilla or sugar free vanilla pudding with 2 cups of milk. Beat with electric mixer until thickened. Fold 1 cup of the whipped cream into the pudding mixture and set aside.
Place one layer of ladyfingers (split side up) in the bottom and standing up around the sides of a 8x8 inch baking pan or disposable pan. Drizzle 1/4 of the reserved cherry/rum juice over the ladyfingers evenly.
Top the ladyfingers with 1/3 of the yellow pudding mixture. Add a small layer of whipped cream to top the custard.
Add 2 more layers of the ladyfingers, cherry/rum juice and custard. Finish with final layer of ladyfingers, cherry/rum juice and remaining whipped cream in a decorative pattern. Top with the 12 marinated cherries. OPTIONAL: Sprinkle top with slivered, toasted almonds or shaved dark chocolate.
Cover and refrigerate overnight or at least 8 hours.

Serves 8 people.