Zuppa Inglese allo Spumante

Zuppa Inglese — "English Soup" — is the Italian answer to English trifle, and like all great Italian dishes, the Italians took something foreign and made it better. Layers of sponge cake soaked in Alchermes (a scarlet-red Tuscan liqueur spiced with cinnamon, cloves, and coriander), alternated with vanilla custard and chocolate custard, served cold. It's one of the most beautiful Italian desserts — the deep red of the Alchermes-soaked sponge against the pale custard is stunning on the plate.

The first to claim ownership of Zuppa Inglese is Ferrara. Food historians believe it was created in the 16th century in the kitchens of the Dukes of Este, the rulers of Ferrara. According to the story, the Este family had enjoyed English trifle during diplomatic visits to England and asked their chefs to recreate it. The chefs substituted the things they had — Alchermes liqueur (which has medieval origins and was made by Florentine monks) for the sherry, and Italian sponge (pan di Spagna) for the English cake. The result was so good that it became one of the signature desserts of Emilia-Romagna. Tuscany also claims the dessert, and both regions have valid historical claims — but the Ferrarese version is the most widely recognized.

The key ingredient that sets Zuppa Inglese apart from English trifle is Alchermes — a vividly red, spiced liqueur that dates back to the Renaissance. Made by infusing alcohol with cinnamon, cloves, cardamom, coriander, orange peel, and other spices, then coloring it with cochineal (traditionally) or natural red dye. Alchermes gives Zuppa Inglese its signature crimson color and its warm, aromatic, slightly medicinal flavor. If you can't find Alchermes, you can substitute a mixture of Campari and maraschino — but it won't be quite the same.

Our Mimosavated version adds a generous splash of Spumante (Italian sparkling wine) to the soaking liquid alongside the Alchermes, which lightens the dessert and adds a bright, fizzy acidity that cuts through the richness of the custard. We also add Spumante to the chocolate custard layer, which gives it a subtle complexity.

Ingredients (serves 10):

The Sponge (Pan di Spagna) — or use store-bought: - 4 large eggs - 7 oz granulated sugar - 7 oz tipo 00 flour - 1 teaspoon baking powder - Zest of 1 organic lemon (grated) - A pinch of salt

The Soaking Liquid: - ⅞ cup Alchermes liqueur - ½ cup Spumante (Italian sparkling wine, brut) - ½ cup water - 1 ¾ oz granulated sugar

The Vanilla Custard (Crema Pastiera): - 2 ⅛ cups whole milk - 4 large egg yolks - 3 ½ oz granulated sugar - 1 ⅓ oz cornstarch - 1 vanilla pod, split and scraped - Zest of 1 organic lemon (grated)

The Chocolate Custard: - The vanilla custard (above), divided in half - 2 ⅞ oz dark chocolate (70% cocoa), melted - 2 tbsp Spumante

Assembly: - Cocoa powder, for dusting - Toasted almond slices, for garnish

Making the Sponge: Preheat the oven to 356°F (350°F). Line a 30x7 ⅞ in (12x8 inch) rectangular cake pan with parchment paper. In a stand mixer, beat the eggs and sugar until very thick and pale — at least 8 minutes; the mixture should form a ribbon when you lift the whisk. Gently fold in the flour, baking powder, lemon zest, and salt using a large spatula — fold, don't stir, or you'll deflate the eggs.

Pour into the prepared pan and bake for 20–25 minutes, until golden and springy to the touch. Let cool completely, then slice into thin layers (about ⅓ in thick) that will fit your trifle dish.

Making the Custards: Warm the milk with the vanilla pod and lemon zest until just below boiling. In a heatproof bowl, whisk together the egg yolks, sugar, and cornstarch until thick and pale. Slowly pour in the warm milk, whisking constantly. Return to the saucepan and cook over medium-low heat, whisking constantly, until thickened — about 4–5 minutes. Do not boil.

Divide the custard in half. To one half, stir in the melted dark chocolate and Spumante until smooth. Leave the other half as vanilla custard. Press plastic wrap onto the surface of both and let cool completely.

Making the Soaking Liquid: Combine the water and sugar in a saucepan and bring to a boil, stirring to dissolve. Remove from heat, let cool, then add the Alchermes and Spumante.

Assembly: Choose a large glass trifle dish or individual glasses — the layers should be visible. Dip the sponge slices briefly in the soaking liquid — 2 seconds per side, no more — and arrange a layer on the bottom. Spread half the vanilla custard over the sponge. Add another layer of soaked sponge, then spread the chocolate custard. Add a third layer of soaked sponge, then the remaining vanilla custard. If you have more sponge and custard, continue layering.

Dust the top with cocoa powder and scatter with toasted almonds. Cover and refrigerate for at least 4 hours, ideally overnight. Zuppa Inglese needs time for the flavors to meld and the sponge to soften into the custard.

The Mimosa Pairing Logic: Since the dessert contains Spumante and Alchermes (which is spiced and slightly bitter), pair with a classic Prosecco mimosa — orange juice and Prosecco. The orange will echo the citrus zest in the custards. For something more adventurous, a blood orange mimosa is excellent — the blood orange picks up the crimson color of the Alchermes and adds a bittersweet citrus note. Avoid sweet mimosas — Zuppa Inglese is already sweet and rich, and you need something with acidity to cut through it.

Reference Links: - Zuppa Inglese on Wikipedia (Dukes of Este, Ferrara): Wikipedia - Zuppa Inglese true story: La Cucina Italiana - History of Alchermes liqueur: Live in Italy Magazine - Traditional Zuppa Inglese recipe: Italian Food Forever - Zuppa Inglese from Ferrara and Bologna: Taste Bologna

Make-Ahead: Zuppa Inglese must be made at least 4 hours ahead and can be refrigerated for up to 3 days. It's actually better on the second day. The sponge can be baked a day ahead. The custards can be made a day ahead and refrigerated. Do not assemble more than 24 hours ahead, or the sponge will become too soggy and the layers will lose their definition.

Pro Tips: Don't skip the Alchermes — it's the defining ingredient of Zuppa Inglese, and without it, you've made a trifle, not a Zuppa Inglese. If you can't find Alchermes, order it online — it's worth the effort. Dip the sponge very briefly — over-soaked sponge turns to mush. The custard must be completely cool before assembling, or it will melt into the sponge. Use a glass dish so the beautiful red-and-cream layers are visible — the visual is part of the experience. The chocolate custard layer is traditional, not optional — it's what distinguishes Zuppa Inglese from a simple Alchermes trifle.