Real Recipes From Real Home Cooks ®

zuppe inglese

(1 rating)
Recipe by
Laurie Lenartowicz
Livingston, TN

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.

(1 rating)
yield 12 serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For zuppe inglese

  • 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
    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.

How To Make zuppe inglese

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Top the ladyfingers with 1/3 of the yellow pudding mixture. Add a small layer of whipped cream to top the custard.
  • 6
    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.
  • 7
    Cover and refrigerate overnight or at least 8 hours. Serves 8 people.