Zuppa's on! Zuppa Inglese, that is.

How many times have we tried to find the origin of a particular culinary dish only to find that there is no definitive way of knowing where it started or came from? The same is true for Zuppa Inglese. But just like all those other dishes, it doesn't really matter so much the history as it does the traditions and the final decision on whether you like something or you don't.

Zuppa Inglese

The 2 Prickly Pears have a feeling that you will like our "Z" topic. Zuppa Inglese literally translates as English Soup. Of course, it isn't soup at all. It is very much like an English Trifle. It is a lovely dessert and will easily impress whoever you serve it to. As a matter of fact, it is so popular in Italian that they make an gelato with the same name.

Zuppa Inglese Gelato

Even though we don't know specifically where Zuppa Inglese came from originally, there is, as always, some speculations. Today we offer two:

1. Zuppa Inglese is a uniquely Italian dish, which evolved through Italian cuisine and, by chance, resembles English trifle, or

2. Italians of wealth and standing often travelled to England as early as the 1600's and experienced trifle, which is a distinctly English dessert. They brought the dessert idea back home and developed their own version resulting in Zuppa Inglese.

Theory Number 2 seems to make more sense if you consider the name of the dessert, itself. Without an English influence, it seems the Italians would have chosen another name. And speaking of the name, zuppa means soup, which is somewhat confusing. The theory behind this confusion is that the Italian word inzuppare means to sop or soak. It is possible that a misunderstanding of the word made for the word Zuppa (soup) instead of Inzuppare (soak). That seems plausible, right?

Anyway, whether you are souping or soaking your Zuppa Inglese, this is a can't-miss dessert.  It consists of layers of sponge cake (or pound cake or lady fingers) that are soaked with some kind of liqueur, along with layers of Italian custard. What's not to like about that!?!? You can make as many layers as your dish can hold and garnish it with fruit, shaved chocolate, edible flowers, etc.

Please note that the alcohol is not cooked out, so if that is an issue for you and your family, you can easily substitute a simple sugar recipe and include fruit syrup for the cake.

We offer you the 2 Prickly Pears' version of Zuppa Inglese.  We will be using pound cake and have included the recipe.

Here's what you need:

1 pound cake (see recipe below)

For the custard:

4 cups milk

1 cup + 6 Tablespoons sugar

10 egg yolks

2/3 cup flour

3 oz chopped dark chocolate

1/2 teaspoons cinnamon

2 teaspoons vanilla

For the syrup:

1/2 cup water

1/2 cup sugar

1/2 cup Grand Mainer

Whipped cream and strawberries for garnish 

Here's what you need to do:

For the custard:

Bring milk and 1/2 cup plus 3 tablespoons sugar to boil in heavy large saucepan, stirring to dissolve sugar. Remove from heat. Whisk yolks with remaining 1/2 cup plus 3 tablespoons sugar in large bowl to blend. Sift flour into yolk mixture and whisk to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan and whisk over medium heat until custard boils and thickens, about 2 minutes. Divide custard between 2 medium bowls. Add chocolate and cinnamon to custard in 1 bowl and stir until chocolate melts. Add vanilla to custard in second bowl and stir to blend. Press plastic wrap onto surface of each custard and chill until cold, at least 4 hours.

For Syrup:

Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Cool. Mix in rum.

Assemble:

Cut pound cake 1/3-inch-thick slices. Arrange enough cake slices on bottom glass dish in a single layer.  Brush 6 tablespoons syrup over.  Spread half of vanilla custard over cake. Top with another layer of cake slices. Brush with 7 tablespoons syrup. Spread half of chocolate custard. Top with another layer of cake slices. Brush with 7 tablespoons syrup. Spread remaining vanilla custard over. Top with enough remaining cake slices. Brush with 7 tablespoons syrup. Spread remaining chocolate custard over. Top with enough remaining cake slices to cover. Brush 7 tablespoons syrup over. Cover and refrigerate at least 2 hours or overnight.

Whip 2 cups chilled cream in medium bowl to soft peaks. Spread cream over cake. Garnish with chocolate shavings and candied fruit, if desired.

Pound Cake

Here's what you need:***

3/4 cup soft butter

1 1/4 cup sugar

3 eggs

1 1/2 cup flour

1/4 cup buttermilk

1/2 teaspoon vanilla

Here's what you need to do:

Beat butter until creamy at medium speed in your stand mixer.  Gradually add sugar and beat until light and fluffy.  Add eggs one at a time just until blended.  

Add flour alternately with buttermilk, ending with flour.  Mix at low speed just until combined.  Stir in vanilla.  Pour batter in greased and floured loaf pan.

Bake for 60 - 65 minutes at 325 degrees.   Cool pans for 10 minutes and remove cake.  Allow cake to cool completely.  

*** This recipe is easily doubled if you are making a large Zuppa Inglese.  It also freezes well.

Go ahead and make your own version of Zuppa Inglese!!!  You can use any fruits you like. Add your favorite liqueur or try run or whiskey.  It will be delicious!

Now go out and make something good!