Zuppe Inglese

1
Laurie Lenartowicz

By
@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:
Serves:
12
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

  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.

Printable Recipe Card

About Zuppe Inglese

Course/Dish: Puddings Chocolate
Main Ingredient: Dairy
Regional Style: Italian
Other Tag: Quick & Easy



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