One sunny day in Rome, Mark and I went to the local boutique of the Officina Profumo-Farmaceutica di Santa Maria Novella, described in last week’s post. I’d previously bought a bottle of Alkermes there, and – based on that one – now make my own. I returned to get another bottle of their original so that I could compare it to my recreation.
I politely asked a very elegant and seemingly austere clerk to help me regarding several items, including said bottle of Alkermes. She looked at me with curiosity, and a touch of suspicion, and asked how I would use the Alkermes. I responded, “To make Zuppa Inglese.” Her face brightened, she clapped her hands together, and exclaimed with glee, “Bravo!”
Naturally, she wanted to know my recipe. I described to her the recipe you see below, and she was thrilled. This elicited two bravi. However, the antennae of two additional clerks on duty perked up and they joined the conversation. This started The Incident. Each described her recipe (from her mother or grandmother) as the recipe. It got rather heated: with or without chocolate shavings, or cocoa powder, or fruit versus jam. It turns out that there is no one true recipe for Zuppa Inglese. Each nonna, each mamma has her own, and it should be known that theirs is the definitive recipe, no matter what anyone says. Except for me; mine is The One True Recipe. (He said, laughing.)
The argument lasted for several minutes as Mark and I looked on an amusement. Eventually, their claws retracted, a tentative truce settled in, and I was able to buy my soaps, cologne, and Alkermes; off we went on our way. I’ve waited until now to open that bottle from Santa Maria Novella to compare it with my own. Maybe mine is not perfect, but it’s darn close and it works really well for making Zuppa Inglese for those who can’t pop over to Italy to pick up a random ingredient. (You will need to make the Alkermes at least 10 days before making Zuppa Inglese; the recipe is HERE.)
Zuppa Inglese, by the way, means English Soup. One story of its provenance is that it is the Italian recreation of an English trifle made for the prominent Este family, who had tasted trifle in London.
rind of 1 lemonremoved in strips with a vegetable peeler
1teaspoonvanilla extract
The Syrup
1/2cupwater
1/2cupgranulated sugar
1/2cupAlkermes liqueur
To Assemble
24Savoiardi biscuitsor slices of sponge cake – see note
1cupheavy creamwhipped with 1 tablespoon confectioners sugar
ground clovesfor sprinkling
Instructions
For the crema pasticcera: Scald the milk in a medium saucepan with the lemon rind and vanilla extract over medium-low heat. In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and creamy. Add the flour and whisk until smooth. Slowly pour a little of the hot milk into the egg yolk mixture, whisking to temper the yolks, then add remaining hot milk whisking constantly to prevent the eggs from cooking.
Strain the mixture back into the saucepan and return to medium-low heat. Whisk constantly until it thickens and just begins to boil — about 10 minutes. Remove from the heat. Pour the custard into a bowl, and place a piece of parchment paper directly on the custard surface and allow to cool. Set aside.
To make the syrup: In a small saucepan, combine the water and sugar. Bring to a boil, then reduce the heat and simmer until the sugar dissolves completely — 2 to 3 minutes. Remove from the heat and stir in the Alkermes. Set aside to cool.
You will want to use a glass trifle bowl or eight wine glasses to serve the Zuppa Inglese so that the layers are visible. I use straight-sided wine tumblers.
To assemble: One by one, dip both sides of the Savoiardi biscuits into the cooled syrup and make a layer in the bottom of your bowl or individual glasses. Don’t let them soak in the syrup; a long dip is all you need. If using individual glasses, you will need to cut the Savoiardi into pieces to fit — about 1 1/2 biscuits per layer.
Spoon and spread half of the cooled Crema Pasticcera evenly over the biscuits and then repeat the process with another layer of dipped biscuits, followed by the remaining crema. Top with whipped cream.
Cover the dish and refrigerate for at least 8 hours, or overnight, to allow the biscuits to soften and the flavors to fully develop. Sprinkle the top lightly with ground cloves for serving.
Notes
Serves 8.Sponge cake is probably the most traditional but the Savoiardi biscuits work really well and actually give more body to the dish. I don’t recomment commercially made pound cake, as it is way too sweet.
Ha ha – how lovely. It’s a bit more refined than trifle, which would have sherry instead of syrup and some diced fruit. Yours sounds delicious!
I’m still partial to children’s trifle, without the sherry, which is odd because I like a drink. It’s probably because, traditionally, the English imported gallons of sweet sherry – I prefer fino and other dry sherries that the Spanish drink.
As a child, I always preferred my mother’s trifle to be made without the sherry, too. I was a bit of a picky eater as a child. The taste of alcohol really bothered me. Now, however, bring it on!
Your Zuppa Inglese looks more elegant than any trifle I have made – but, acquired tastes are acquired tastes > like Mad Dog I like my sherry and of the more dry kind . . .
I remember making this way back in the day! when i was a young student living in a share house. Goodness knows what my housemates thought of it but i bet they loved it!
sherry
How elegant!
Of course, I have my own recipe too, which I got from Zia Bruna!
No Savoyardi – homemade sponge cake! I must admit: my version looks more like an English trifle!
Your description of the “incident” put a smile on my face. It could only happen in Italy! And I’m impressed you make your own alkermes. Like those pharmacists, let me say “Bravo!” It’s on my culinary bucket list. One day…
It is be one of my favorite memories, Frank. And it is often the illustration I use to say that some recipes have no single authentic version… but always remembering that your own Nonna’s recipe is the definitive.
Such a classic dessert, David! I love zuppa inglese – those layers of sponge, custard, and liqueur make it so rich and indulgent. It looks beautiful and sounds absolutely delicious.
Of course this irresistible classic dessert will have many versions. I’ve never tasted one I didn’t like. Adding your homemade Alkermes liqueur no doubt takes it another level! 🙂
When I first saw your photo I thought it looked like a very elegant version of a trifle. I’ve never been a huge fan of the traditional Aussie trifle made with sponge cake, soaked in sherry, with jelly and some fruit I think which appeared at very Christmas, definitely not made by me though:) I really could take it or leave it. However yours is another story. I love the idea of the Savoiardi biscuits, so great in many desserts, and the Alkermes liqueur would give it the best flavour I’m sure. Lovely recipe and story David, thanks for sharing.
Thank you so much, Pauline. I really like the simplicity of this dessert. Sometimes, less is more. As I mentioned to Felix, I like the texture that savoiardi piscuits give. Sponge cake cqan get too soccy!
This cracked me up, only you could turn Zuppa Inglese into an international incident. The mix of Italian dessert, British trifle energy, and that very dramatic Alkermes soak is such a fun cultural mash‑up.
This is a beautiful dessert, I love trifles!! They always look so elegant and remind me of a royal dinner table that’s been set for the king lol 🙂 I really wish I could have a big bite of this one, such a gorgeous dessert for Easter season!
I agree, Marcelle — they are so elegant… until you scoop into one and spoon it onto a plate. Then it loses its elegance which is quickly forgotten because it is so darned good. Same with tiramisù!
I’ve heard repeatedly about this dessert when I was writing articles about Northern Italian cuisines… But i never had the chance to try it in Italy… I’d see if I can find some next time I go there or if I’m just gonna copy your recipe… Might be easier though 🙂
Well, copying my recipe would be definitely a lot easier! It’s truly simple and much faster than traveling to Italy. I really like the dish because of its simplicity.
Your zuppa looks lovely, and indeed just like a trifle! I’ve never seen zuppa inglese made like this before, so yes, you are right, everyone must have their own recipe! Haha! I’m sure it’s DELIZIOSO!! 🙂
When an American in Italy, can rouse the ladies with their rendition of zuppa, and stir a conversation on family recipes, it’s a beautiful thing. I love trifles David, and I would devour this one.
This is such a unique dessert, David. I’m very intrigued by it and look forward to trying it, making the Alkermes liqueur first. Such a fun post! 🙂 ~Valentina
Mad Dog
March 28, 2026 at 5:01 amHa ha – how lovely. It’s a bit more refined than trifle, which would have sherry instead of syrup and some diced fruit. Yours sounds delicious!
I’m still partial to children’s trifle, without the sherry, which is odd because I like a drink. It’s probably because, traditionally, the English imported gallons of sweet sherry – I prefer fino and other dry sherries that the Spanish drink.
David Scott Allen
March 28, 2026 at 7:33 amAs a child, I always preferred my mother’s trifle to be made without the sherry, too. I was a bit of a picky eater as a child. The taste of alcohol really bothered me. Now, however, bring it on!
Mimi Rippee
March 28, 2026 at 6:30 amBeautiful ! I’m so glad you specified Savoirdi biscuits and not lady fingers – they’re so different. What a fantastic dessert!
David Scott Allen
March 28, 2026 at 7:33 amI think many people make this with sponge cake, but I really feel the texture is really nice with this Savoiardi biscuits.
Barb
March 28, 2026 at 6:32 amWhat a beautiful dessert, and it sounds delicious — Ta-da!!! It would definitely be the perfect dessert for Easter!
David Scott Allen
March 28, 2026 at 7:34 amIn many thanks to you, Barb, for that suggestion! I’m glad you like it!
Edna Aguirre
March 28, 2026 at 8:25 amI love how you call it “The Incident” 😆
I plan on making this for Easter 🐣.
Thanks David!
David Scott Allen
March 28, 2026 at 8:51 amIt really was quite the encounter., I thiunk “Incident” fits perfectly! 🙂 Happy Easter, Edna!
Jill W Becker
March 28, 2026 at 9:06 amAgain a charming story with what looks like a most delicious dish.
David Scott Allen
March 28, 2026 at 3:52 pmJill — I am so glad you enjoyed the story. Thanks!
Gerlinde de Broekert
March 28, 2026 at 11:26 amI swear, every time I read your blog, I learn something new. Your dessert looks amazing.
David Scott Allen
March 28, 2026 at 3:51 pmThank you so much, Gerlinde — that is so kind!
angiesrecipes
March 28, 2026 at 11:35 amWhat a perfect dessert for coming holiday! I need to make a bottle of Alkermes myself too.
David Scott Allen
March 28, 2026 at 3:51 pmThanks, Angie! Wishing you a happy holiday season!
Eha Carr
March 28, 2026 at 1:48 pmYour Zuppa Inglese looks more elegant than any trifle I have made – but, acquired tastes are acquired tastes > like Mad Dog I like my sherry and of the more dry kind . . .
David Scott Allen
March 28, 2026 at 3:54 pmI also like dry sherry — it all depends on the situation.
Sherry M
March 28, 2026 at 6:16 pmI remember making this way back in the day! when i was a young student living in a share house. Goodness knows what my housemates thought of it but i bet they loved it!
sherry
David Scott Allen
March 29, 2026 at 7:28 amOh, I am sure they loved it! How could they not?
FEL!X
March 28, 2026 at 6:30 pmHow elegant!
Of course, I have my own recipe too, which I got from Zia Bruna!
No Savoyardi – homemade sponge cake! I must admit: my version looks more like an English trifle!
David Scott Allen
March 29, 2026 at 7:28 amI make it with both the savoiardi and the pan di spagne… I sometimes like the texture a little better when using the savoiardi biscuits.
Frank | Memorie di Angelina
March 29, 2026 at 6:23 amYour description of the “incident” put a smile on my face. It could only happen in Italy! And I’m impressed you make your own alkermes. Like those pharmacists, let me say “Bravo!” It’s on my culinary bucket list. One day…
David Scott Allen
March 29, 2026 at 7:27 amIt is be one of my favorite memories, Frank. And it is often the illustration I use to say that some recipes have no single authentic version… but always remembering that your own Nonna’s recipe is the definitive.
Ben | Havocinthekitchen
March 29, 2026 at 7:40 amSuch a classic dessert, David! I love zuppa inglese – those layers of sponge, custard, and liqueur make it so rich and indulgent. It looks beautiful and sounds absolutely delicious.
David Scott Allen
March 30, 2026 at 8:16 amThanks, Ben!
Ronit Penso
March 29, 2026 at 10:51 amOf course this irresistible classic dessert will have many versions. I’ve never tasted one I didn’t like. Adding your homemade Alkermes liqueur no doubt takes it another level! 🙂
David Scott Allen
March 30, 2026 at 8:15 amAgreed — all trifles are my favorite, especially when I am eating one of them. The alkermes really adds amazing flavor. 🙂
Pauline
March 30, 2026 at 12:08 amWhen I first saw your photo I thought it looked like a very elegant version of a trifle. I’ve never been a huge fan of the traditional Aussie trifle made with sponge cake, soaked in sherry, with jelly and some fruit I think which appeared at very Christmas, definitely not made by me though:) I really could take it or leave it. However yours is another story. I love the idea of the Savoiardi biscuits, so great in many desserts, and the Alkermes liqueur would give it the best flavour I’m sure. Lovely recipe and story David, thanks for sharing.
David Scott Allen
March 30, 2026 at 8:14 amThank you so much, Pauline. I really like the simplicity of this dessert. Sometimes, less is more. As I mentioned to Felix, I like the texture that savoiardi piscuits give. Sponge cake cqan get too soccy!
Jeff the Chef
March 30, 2026 at 6:23 pmThis would make such a nice dessert for a dinner party.
David Scott Allen
April 1, 2026 at 8:03 amThanks, Jeff — and it works well as one big beautiful bowl or in individuals glasses.
Inger
April 1, 2026 at 5:23 pmWhat a great story, David. And the recipe is just in time for brunch season!
David Scott Allen
April 3, 2026 at 11:02 amThis memory for me is wonderful — I hope to go back to the store this spring!
2pots2cook
April 3, 2026 at 6:12 amSo thrilled to see your version! Will enjoy making it, definitely !
David Scott Allen
April 3, 2026 at 10:58 amThanks, Davorka — I love its simplicity!
Raymund
April 9, 2026 at 5:13 pmThis cracked me up, only you could turn Zuppa Inglese into an international incident. The mix of Italian dessert, British trifle energy, and that very dramatic Alkermes soak is such a fun cultural mash‑up.
David Scott Allen
April 10, 2026 at 4:07 pmThat is true, Raymund… I didn’t mean to cause a stir but it was so funny in the end. I plan to go back there this May!
Marcelle
April 10, 2026 at 5:37 pmThis is a beautiful dessert, I love trifles!! They always look so elegant and remind me of a royal dinner table that’s been set for the king lol 🙂 I really wish I could have a big bite of this one, such a gorgeous dessert for Easter season!
David Scott Allen
April 11, 2026 at 3:03 pmI agree, Marcelle — they are so elegant… until you scoop into one and spoon it onto a plate. Then it loses its elegance which is quickly forgotten because it is so darned good. Same with tiramisù!
The-FoodTrotter
April 13, 2026 at 8:58 amI’ve heard repeatedly about this dessert when I was writing articles about Northern Italian cuisines… But i never had the chance to try it in Italy… I’d see if I can find some next time I go there or if I’m just gonna copy your recipe… Might be easier though 🙂
David Scott Allen
April 13, 2026 at 3:31 pmWell, copying my recipe would be definitely a lot easier! It’s truly simple and much faster than traveling to Italy. I really like the dish because of its simplicity.
CHristina
April 17, 2026 at 10:05 pmYour zuppa looks lovely, and indeed just like a trifle! I’ve never seen zuppa inglese made like this before, so yes, you are right, everyone must have their own recipe! Haha! I’m sure it’s DELIZIOSO!! 🙂
Evening With A sandwich
April 21, 2026 at 12:20 pmWhen an American in Italy, can rouse the ladies with their rendition of zuppa, and stir a conversation on family recipes, it’s a beautiful thing. I love trifles David, and I would devour this one.
Velva
David Scott Allen
April 23, 2026 at 2:32 pmIt was a beautiful thing, Velva — one of my favorite memories.
Valentina
April 24, 2026 at 1:45 pmThis is such a unique dessert, David. I’m very intrigued by it and look forward to trying it, making the Alkermes liqueur first. Such a fun post! 🙂 ~Valentina