Zuppa Inglese alla Napoletana, Neapolitan English Trifle

There are many variations on English trifle in Italy. This one is Neapolitan, and is made with Pan di Spagna rather than Savoiardi, and for ricotta instead of pastry cream. Different, but just as tasty.

To serve 4-6:

  • 8 ounces (200 g) pan di Spagna or Genoise (commercially prepared will work if you’re rushed)
  • 2/3 pound (300 g) very fresh ricotta
  • 1/2 cup (100 g) sugar
  • 1/4 pound (100 g) baking chocolate
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons Liquore Galliano (you could also use Strega or an amaretto)
  • 1/2 cup rum

Grate the chocolate into a bowl.

Put the ricotta through a strainer and into a second bowl.

Put the sugar into a pot with a tablespoon of water, and heat it over a gentle flame, stirring constantly, until it becomes a pale caramel color. At this point stir it, a little at a time, into the ricotta so as to obtain a cream; next add the vanilla and the Galliano and mix well.

Thinly slice the pan di Spagna and line the bottom of a serving dish (10-inch, or 22 cm) with some of it. Sprinkle the pan di Spagna with the rum and spread two tablespoons of the ricotta mixture over it, followed by a dusting of chocolate. Continue with another layer of pan di Spagna, more rum, more ricotta, and more chocolate, and repeat the sequence until all is used up, finishing with the grated chocolate. Chill the zuppa inglese for at least 2 hours before serving it.

A Tuscan Zuppa Inglese
A Tuscan Zuppa Inglese, Illustrated


Tags: , , , ,

Categories: Campanian Biscotti, Cakes and Sweets, Puddings and Spoon Desserts

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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