Zuppe Inglese

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 vote

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.

How to Make Zuppe Inglese

Step-by-Step

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

Serves 8 people.