Zuppa Inglese Recipe - Allrecipes.com
Zuppa Inglese Recipe

Zuppa Inglese

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"This Zuppa Inglese recipe is an Italian cream rum cake that requires no baking. It is sooo rich and delicious...My Mom made it for special occasions. For a slightly different taste use almond sponge cookies and almond flavoring in place of the rum."

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Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    25 mins

    2 hrs 25 mins


  1. In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
  2. In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
  3. Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
  4. In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2004

Authentic Zuppa Inglese has no cherry juice. It is made with Alchermes, a liquor which can only be obtained in Italy. Our family has made Zuppa Inglese for almost 100 years, and the custard is made painstakingly from scratch. There are probably 100 different versions out there, depending upon which region of Italy your family came from, and yours sounds delicious.

Most Helpful Critical Review
Mar 25, 2012

A total bust. My family grew up eating Zuppa. We had 8 adults for dinner, not one finished their serving. Threw the rest away. Don't wate your time or ingredients. I put one star only because I had to, I would have put a zero.


7 Ratings

Dec 27, 2009

I made this for Christmas and WOW it was beautiful and delicious! I made no changes to the recipe and it is a "keeper". I can only imagine the real Italian version as the previous reviewer shared. Must be over the top, but you cannot go wrong serving this very simple to make and elegant dessert! Thanks for sharing it!

Apr 03, 2005

This was a very similar texture to Tiramisu-but with a Spumoni flavor. I had a party and make this and everyone liked it. I couln't find ladyfinger cookies so I used the anisette sponges and it turned out fine. I did end up using more cherry juice and rum extract though. I was pleasantly surprised.

Jul 14, 2010

This would be a five for me if I didn't have to adjust the amounts of the ingredients listed. I had to run to the store in the middle of making it, as I didn't have enough lady fingers. These are the problems I encountered: Make 2 layers, a 9x13 pan is too small for 3 layers. I used 2 (7.05 pkgs) of lady fingers, cut the juice in half, not thirds and did 1 layer of lady fingers, sprinkled 1/2 the juice then the pudding as listed, the remaining layer of lady fingers, the rest of the juice, the remaining pudding and then the whipped cream, toasted the almonds before putting those on and then the cherries. I would have liked to end up with the last layer of lady fingers as it would have been easier to spread the whipped cream but it all worked out and was a hit with the Bunko group and the receipe was requested by many.

Jan 22, 2012

I loved this recipe! The only thing I would do different next time is use more ladyfinger cookies. I made this in a trifle bowl and there were not enough cookies for the recipe. It was still delicious and I got raves for it.


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  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 280 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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