Zuppa Inglesa


  • Crema:
  • 4 cups milk
  • 4 egg yolks
  • 5 tablespoons sugar
  • 4 tablespoons flour


  • 1 package ladyfinger cookies
  • 1/2 cup Kirsh or cherry liquor
  • 1/3 cup water
  • Chocolate sauce:
  • 1 cup whipping cream
  • 8 ounces semisweet chocolate -- chopped
  • Warm whipping cream and add chocolate over
  • double boiler. Cool.
  • Make crema and cool in refrigerator for several hours or overnight.
  • Delute liquor with water so that just the essence of the liquor flavor comes through....to your taste.
  • In about a 2 quart bowl or container of choice place about 3/4 cup or so of custard. Top with ladyfingers (or cake of choice) that have been briefly soaked in water/liquor mixture. Top with more custard and then with some of the chocolate sauce. Continue to layer: ladyfingers, custard, chocolate sauce until ingredients are used....end with chocolate sauce.
  • Refrigerate 1-2 hours before serving. Serve by the spoonful in small bowls. This can be made one day ahead.


  • Description:
  • "This is an Italian dessert you see all over Tuscany....even as a
  • gelato flavor!"
  • Source:
  • "La Miniera....Montecatini Val de Cecina"
  • Yield:
  • "1/2 cup"
  • SERVINGS: 10
  • SOURCE: Chef Stefania