Cosima s zuppa inglese recipe

Cosima s Zuppa Inglese recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Cosima's Zuppa Inglese recipe is a delightful Italian dessert that combines layers of sponge cake, creamy custard, and a hint of liqueur. This traditional recipe has been passed down through generations and is sure to impress your guests. The delicate balance of flavors and textures creates a truly indulgent experience. With its rich history and decadent taste, Cosima's Zuppa Inglese is the perfect finale to any meal.

Keywords: Italian dessert, sponge cake, custard, liqueur, indulgent.

Cosima s zuppa inglese recipe details

Cosima s zuppa inglese recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

200 g	icing sugar
3	eggs
3	egg whites
5	egg yolks
105 g	flour
500 ml	milk
75 ml	milk
125 g	sugar
2 pack(s)	vanilla sugar
6 tbsp	rum
3 tbsp	Alchermes or Cointreau
100 g	candied fruits, diced
	icing sugar

Instructions

Separate the 3 eggs. Whisk the egg whites until stiff. Sift in 75g of the icing sugar. Fold in the egg yolks. Fold in 75g of the sifted flour. Spread the batter onto the bottom of a lined cake tin. Bake in the preheated oven at 150°C for 25 minutes. Allow to cool.

Bring 500 ml of the milk to a boil. Whisk the 5 egg yolks with sugar and the vanilla sugar until almost creamy. Mix 30g of the flour with 75 ml of cold milk. Stir this into the egg yolk mixture. Whisk in the hot milk. Pour the mixture into a saucepan and heat gently. Cook stirring until thickened. Take from heat, cover with cling film and allow to cool.

Mix the rum with the liqueur and 3 tablespoons of water. Cut the sponge cake into stripes. Cover the bottom of a casserole dish with the sponge stripes. Drizzle with 4 tablespoons of the alcohol mixture. Spread with 1/3 of the cream. Sprinkle with 1/3 of the candied fruits. Repeat the procedure twice. Place into the fridge for 30 minutes.

Meanwhile whisk 3 egg whites until stiff. Sift in 125g of the icing sugar and whisk until shiny. Spread the meringue mass on top of the cake. Bake in the preheated oven at 150°C for 10-15 minutes until slightly browned. Allow to cool.

Dust with icing sugar and garnish with candied fruits.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 45 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a