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    Home » Christmas » Zuppa Inglese -Italian Dessert in a Glass

    Zuppa Inglese -Italian Dessert in a Glass

    December 31, 2020 , Updated February 22, 2022 Maria 6 Comments

    Jump to Recipe
    Zuppa Inglese in a glass topped with whipped ricotta.

    This Italian dessert in a glass is a variation of the alcohol-infused cake Zuppa Inglese. Made with sponge cake, pastry cream and pomegranate seeds topped with whipped ricotta and sliced almonds, it’s such a festive-looking dessert that is just perfect for the holidays! 

    Zuppa Inglese in a glass topped with whipped ricotta.

    Most Italians prefer to end their meal with a fruit dessert throughout the year.

    Crostata, whether made with berries, apples, jam, or peaches, is undoubtingly everyone’s favorite easy Italian dessert to make. 

    A platter of seasonal fruit, macerated strawberries, or a simple fruit salad is also considered a fantastic way to end a meal, especially in the summer. 

    Special festive occasions and holidays, on the other hand, require elegant and rich desserts such as tiramisu, Italian Rum Cake, and struffoli, to name but a few.

    Zuppa Inglese is also considered one of the most famous Italian desserts. This non-traditional recipe combines an Italian cake (brushed with liquor), lemon pastry cream, and pomegranate seeds with a garnish of whipped ricotta, sliced almonds and more pomegranate seeds prepared in individual glasses. 

    A close up of the garnishing of an Italian Christmas dessert.

    What is Zuppa Inglese?

    In Italian, Zuppa Inglese translates to English soup. According to the Oxford Companion to Italian Food by Gillian Riley, it was probably not an English invention. 

    It usually consists of alternating layers of sponge cake (Pan di Spagna) or Italian ladyfingers (brushed with alchermes), pastry cream (both vanilla and chocolate) and topped with grated chocolate. 

    Typical to Italian regional cuisine, there are countless variations. In Emiglia-Romagna, the Italian liquor Alchermes is used to douse the sponge cake, layered with chocolate and vanilla pastry cream. A Roman version introduces candied fruits, whereas in Naples, a ricotta mixture replaces the custard. 

    The traditional combination of the individual components can take the shape of a cake or be layered in one big trifle bowl.

    In this non-traditional version, not only are we using individual glasses, but the inclusion of pomegranate arils makes this the perfect Italian Christmas dessert.

    Mise en place

    The great thing about this dessert is that you can begin to prepare it a few days before you plan to serve it. 

    1-2 days before serving

    • make the Italian sponge cake, wrap in plastic wrap and store at room temperature
    • toast ⅔ cup of sliced almonds, allow them to cool to room temperature and store in a sealed container
    • make the lemon pastry cream, cover properly and refrigerate until ready to use
    • remove the seeds from the pomegranate, place them in a sealed container and refrigerate. 

    The same day 

    • make the whipped ricotta by simply using a blender to process 3 cups of ricotta until smooth and creamy. Refrigerate until ready to use. 

    To cut the cake

    Place the cake on an even surface. Using a ruler, identify the center of the side of the cake with a toothpick. Continue to insert toothpicks all around the cake. Then, cut the cake in half horizontally with a long serrated knife and use the toothpicks as a guide. You now have two perfect layers of cake. 

    Alcohol being brushed on a sponge cake.

    If desired, brush the cake with rum. Depending on how generous you are, you need about ¼ cup. I added a little pomegranate juice to imitate the color of Alchermes. 

    Round pieces of cake being formed with a glass.

    Using a cookie cutter or a glass that is ½ inch shorter in diameter than the glass you plan to serve the dessert, cut out 10 round pieces of cake. This creates the top final layer of our dessert, which will be covered with whipped ricotta rosettes.

    Sponge cake cut into cubes.

    Cut the rest of the sponge cake into 1-inch cubes—Reserve the crumbs.

    There will be some leftover cake.

    To assemble the individual trifles

    Place 2 cubes of sponge cake in each of the ten 4-ounce serving dessert bowls or glasses. Add 1-1½ tablespoons of pastry cream, followed by a heaping tablespoon of pomegranate seeds.  

    Individualized portion of Zuppa Inglese.

    Repeat this sequence one more time. 

    Top round piece of sponge cake for an individual trifle in a glass.

    Place the top round piece of cake in each glass, cover and refrigerate for 3-4 hours. 

    To garnish

    To garnish this dessert, use a pastry bag fitted with a star tip to pipe small rosettes of whipped ricotta over the entire surface of the top piece of sponge cake. 

    The top layer of the Italian sponge cake is being garnished with whipped ricotta.

    Garnish with 1 teaspoon of pomegranate seeds, 1 tablespoon of roasted sliced almond and some of the leftover crumbs from cutting the cake.

    Serve and enjoy! 

    Tips

    • There will be some crumbs left on the cutting board when cutting the cake. Use them as a garnish and sprinkle them on the whipped ricotta. 
    • The longer this dessert sits in the refrigerator, the softer the texture of the sponge cake becomes as it begins to absorb the pastry cream. 

    How to toast sliced almonds

    Preheat the oven to 350 °F (175 °C). Scatter the number of almonds needed on a baking sheet. Bake for about 5-6 minutes or until fragrant and beginning to turn a golden brown. Remove from the oven and transfer to a shallow dish to prevent them from overbaking.  

    Substitutions

    • Replace the Italian sponge cake with angel food, chiffon cake or even savoiardi, Italian ladyfingers. 
    • Replace the whipped ricotta with whipped cream. For extra sweetness, use this sweet ricotta recipe.
    • Replace the pomegranate seeds with either fresh or frozen strawberries for an equally festive-looking dessert in a glass. 

    the creamy interior of a Zuppa Inglese.

    Recipe Inspiration

    It’s such a blessing to live in a friendly neighborhood. 

    My mom started making tiramisu and Zuppa Inglese for special occasions when she befriended a new neighbor and started exchanging recipes with her. 

    As a young adult, I immediately fell in love with these desserts, probably because they were similar to one of my favorite cakes, Italian Rum cake. 

    Who could resist the combination of all these wonderful ingredients, no matter what shape they take?

    I want to take a moment to thank all of you for your continued support of She Loves Biscotti. I am extremely grateful to all of you.

    Wishing all of you and your dear ones many blessings of health and happiness for 2021!

    Happy New Year!

    Bonne Année!

    Buon Anno!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    I have just created the perfect printable baking checklist to help you keep track of all your baking needs. If you love to bake, this is for you!
     
    Subscribe to my weekly newsletter and receive this FREE BAKING CHECKLIST PRINTABLE!
    This way, you won’t miss any of my new recipes and it’s free! 

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Italian dessert recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Zuppa Inglese in a glass topped with whipped ricotta on a silver platter.

    Zuppa Inglese

    This Italian dessert in a glass is a variation of the alcohol-infused cake Zuppa Inglese. Made with sponge cake, pastry cream and pomegranate seeds topped with whipped ricotta and sliced almonds, it's such a festive looking dessert that is perfect for the holidays! 
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 4 hours
    Refrigeration Time: 3 hours
    Total Time: 7 hours
    Servings: 10 servings
    Calories: 179kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 1 recipe Italian sponge cake
    • ¼ cup rum optional
    • 1 recipe Lemon pastry cream
    • ⅔ cup sliced almonds roasted
    • 1 pomegranate arils
    • 3 cups ricotta whipped
    • crumbs left from cutting the cake

    Instructions

    1-2 days before:

    • Make the Italian sponge cake, wrap in plastic wrap and store at room temperature.
    • Make the lemon pastry cream, cover properly and refrigerate until ready to use. 
    • Toast the sliced almonds, allow them to cool to room temperature and store in a sealed container. 
    • Remove the seeds from the pomegranate, place them in a sealed container and refrigerate. 

    The same day:

    • Make the whipped ricotta by simply using a blender to process it until smooth and creamy. Refrigerate until ready to use. 

    To assemble the individual trifles:

    • Place 2 cubes of sponge cake in each of the ten 4-ounce serving dessert bowls or glasses. Add 1-1½ tablespoons of pastry cream, followed by a heaping tablespoon of pomegranate seeds.
    • Repeat this sequence one more time.
    • Place the top round piece of cake in each glass. Cover and refrigerate for a minimum of 3-4 hours.

    To garnish:

    • To garnish this dessert, use a pastry bag fitted with a star tip to pipe small rosettes of whipped ricotta over the entire surface of the top piece of sponge cake.
    • Garnish with 1 teaspoon of pomegranate seeds, 1 tablespoon of roasted sliced almond and some of the leftover crumbs from cutting the cake.
    • Serve and enjoy!
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    • When cutting the cake, there will be some crumbs left on the cutting board. Use them as a garnish and sprinkle them on the whipped ricotta. 
    • The longer this dessert sits in the refrigerator, the softer the texture of the sponge cake becomes as it begins to absorb the pastry cream. 
    How to toast sliced almonds: Preheat the oven to 350 °F (175 °C). Scatter the number of almonds needed on a baking sheet. Bake for about 5-6 minutes or until fragrant and beginning to turn a golden brown. Remove from the oven and transfer to a shallow dish to prevent them from overbaking.  
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 179kcal | Carbohydrates: 5g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 37mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 189IU | Calcium: 130mg | Iron: 1mg
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    Filed Under: Christmas, Desserts

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. val

      March 05, 2021 at 2:15 pm

      5 stars
      I just love everything about this dessert!

      Reply
      • Maria

        March 05, 2021 at 2:25 pm

        Thanks so much Val! So thrilled to read this!

        Reply
    2. Renee

      January 03, 2021 at 4:18 am

      I made this for my family, and loved it! Thank you, Maria!!!

      Reply
      • Maria

        January 03, 2021 at 8:42 am

        How wonderful Renee! Thanks so much for sharing!

        Reply
    3. Mrs Alice Ewart

      January 01, 2021 at 6:41 pm

      Looks delicious.

      Reply
      • Maria

        January 02, 2021 at 9:39 am

        Thank you kindly! Happy New Year!

        Reply

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