We're really curious if you've heard of Zuppa Inglese before...? It totally deserves more recognition, but seems to be in the shadow of tiramisù. Let us know if this is new to you or not!
Oddly enough, the best Zuppa Inglese I ever had was in Mexico, Maine...the cook was born in Milano, met a nice man from Maine and...where have we heard this before...
I've had it, I think, ages ago on a trip to Italy. Thank you for the recipe! Is there a particular reason for not separating the eggs as one would otherwise do for a sponge cake?
It's definately called "Inglese" due to the resemblance to an English trifle, with Italian replacement ingredients. Could also be the custard, which is called Creme Anglaise in French.
Yes, it's a Trifle. Every good cook has a slant on their own trifle pudding or their own anything. We do stale sponge, sprinkled with brandy or sherry, jam, custard, whipped cream. Finsh off the top with whipped cream. Assembled in a trifle bowl, a straight sided glass bowl with a pedistal so that you can see all the pretty layers. Slivered almonds over the top, or if I have them, crumbled amaretti cookies. Especially pretty during Christmastime. It's lovely in summertime too with fresh berries.
It's so sweet to see, how Italy is sucking Eva back in. I've lived abroad too, and it's so difficult to hold on to language skills once you're surrounded by what you've grown up with. That little annoyance with herself when she can't find the right words is all of us after a while back home. And it's so relatable ❤ I'm sure Harper's Italian is taking leaps this summer! You two are the most adorable thing on RUclips these days AND the most delicious channel it has to offer.
Any British watchers will be able to see the similarities with a trifle. Alchermes is also used in peschine: two half-globes of sponge glued together with some custard, lightly dipped in alchermes, and covered with castor sugar. They are about the size of a small peach, as the Italian name suggests. And speaking of peaches, Eva, I am right now thinking of stuffed peaches with amaretti and cocoa, which is one of my favorite Summer desserts.
It's not "similar" to a trifle. It pretty much is an English trifle, which is surely how it came to be called "English soup" - the soup part being either a mistranslation or a some kind of joke. Yes, English trifle often has some kind of fruit, and maybe jelly, but they don't have to, and they've most likely evolved into those variations. I'm guessing that the Italians adopted the recipe when it was simpler - cake, moistened with some kind of booze, covered with custard. I certainly have many recipes for English trifles that are still that basic.
@@joshdrayton1230 Yeah, it is. I remember my grandmother, born in Tuscany, making it with peaches. One thing I've learned on this channel is that a lot of Italian American recipes are actually archaic recipes, and the modern Italian recipes have since evolved. BTW, Google tells me the zuppa comes from "inzuppare" which means to soak, not soup.
The term that Eva needs to learn is "tempering." That is the process she described where she added a little bit of the milk to the eggs first and mixed it in before adding the rest of the milk. It keeps the heated milk from cooking the eggs.
Hi Eva and Harper. "English soup" is a literal translation for zuppa inglese but, as others have mentioned in the comments, what you've made today is basically what in Britain would be called a trifle. I'm half Italian and was raised in Italy by an English mother. Whenever my mother would make a trifle our Italian neighbours would call it zuppa inglese so I've always thought of them being the same thing (trifle = zuppa inglese).
Bravissima Eva, just like my mother’s recipe! You guys have the best channel of Italian cuisine for foreigners. Eva’s cooking is 100% Italian, you are the best advocate for our incredibile food in the world, very very fond of you both!!
6:35 this is called in English tempering. Tempering brings warm milk to the eggs to start to cook them gently so that you don’t get scrambled eggs in your custard.
Haven't heard of this dessert before and am so flattered that italians have their own version of an English Trifle, which is one of our most glorious puddings!! Of course the Italian version its much more ordered and refined 😉 In England we're happy with a bit of disorder in our trifle for fun & variations include a Black Forest trifle made with chocolate custard, dark cherries + kirsch and full respect to the recent Jubilee trifle which has a St. Clements theme (lemon and orange). Bon appetito indeed 😋
The zuppa inglese I grew up with was more jumbled. It was basically the same as English trifle. I think the modern version has been influenced by tiramisu.
What I love most about Italian cooking is that it is so simple, but incredibly tasty. No need to smother everything with sauces if your main ingredients are fresh and of good quality.
Well this is NOT Italian it’s a butchering of an English trifle.. but on saying that it is as far away from a wonderful trifle as it’s possible to be. Stick to Italian desserts and leave Trifle alone. 🙄
First, there's a layer of ladyfingers, then a layer of jam, then custard, which I made from scratch. Raspberries, more ladyfingers," Rachel said in the episode. "Then beef sautéed with peas and onions. Then more custard and then bananas and then I just put some whipped cream on top.”
I'm sure someone beat me to it, but my grandma used to make a traditional English trifle dessert at the Xmas holidays very much like this, with soft lady fingers, sherry or brandy, fruit, jello, bird's brand custard and whipped cream, layered in a large glass bowl. It was good, but a little too much for the younger kids... today I prefer a less elaborate combination like your version, thanks for sharing.
Ciao Eva è Harper! FYI, what you referred to as diluting, the proper English term is tempering. By adding a bit of the milk to the egg mixture first, you change the "temper" of the egg mixture so that it will accept the rest of the milk without staying lumpy. Love that you did Zuppa! It's one of my faves :)
In Argentina my mother used to prepare it with bay biscuits which was exactly the same Spanish sponge, sliced and put it in the oven in very low temperature to dry. She used moscato or oporto for some moisture.
Harper, your video work shows not only skill, but your admiration and love for Eva's amazing skills. The staging and composition, the choice in music, as well as the humor you share is truly great. Thank you, and thank you to Eva.
It amuses me that two countries famous for their cuisines, Italy and France, have popular dishes named after a country not particularly noted for its cooking, England, with this dessert so lovely in its simple goodness, that gets a lot of that yumminess from wholesome English custard, or as the French call it, creme anglaise. And Harper, once again brilliant job with the music score, all that charming English Baroque was a wonderful accompaniment to Eva displaying her genius with her cooking. Bravo 👏🏻
Yes, I made one of these 30 years ago but the recipe called for Rosolio as the liqueur to be used which was impossible to find in the U.S. The recommended substitute was cherry herring, also not easy to find. It was a lot of work and hassle. If I remember it was a layered cake alternating the chocolate and vanilla custard and turned out well. Thanks for taking me down memory lane.
Zuppa Inglese is my favourite Italian dessert of all time. Being from Marche I grew up with this. My grandma and my mum both used to make this filling a big bowl with savoiardi (not pan di spagna) dipped in alchermes liquor and layering lots of egg custard and dark chocolate cream. I still salivate thinking about it.
I love how when you try to explain something he finishes the word your looking for Nd you say yes and keep going. Its the sweetest thing ever. The perfect example of finishing ones sentences for them if ya will.
Actually, I think zuppa inglese came before tiramisú, which is a relatively recent invention, and, as someone else has said, is probably called 'zuppa inglese' as an imitation of the English trifle. My mother used to make it with layers of sponge cake, custard cream, candied peel. and glacé cherries.
Of note is the fact that, while zuppa is a cognate of soup, but guess the other English-language cognate of zuppa: sops. As in, dunking bread in a liquid to eat; there's also terms for dishes such as "milk soup" that are, in fact, sweet, dessert dishes.
@@RaspK "zuppa" in Italian also means "soaked", when used as an adjective and that describes the recipe well too. The verb "inzuppare" means "to soak" and has the same root
I love that Eva calls cling film‘plastic paper’ ❤️ This recipe looks really yummy! I think the phrase you’re looking for at the end is structural integrity.
You guys are incredible--again--and EVA e una angela! My mom from Puglia used to make this, and it was a real comfort food for the family. I'm making my first in a couple weeks when out of town friends visit, and ready to blow their socks off (non so se traduce in italiano!).. Grazie ancora.
The Zuppa Inglese! This desert brings back so many memories from my childhood. I even forgot about this desert until I saw the thumbnail of this video. Thank you guys, I will definitely make it again for the missus that I am sure she’s never tasted it before.
This dessert was made by my Sicilian mom but she used the lady fingers. It was always delish and never soupy. When I saw you were doing this video, it brought back so many memories of eating it and how guests looked forward to it. I plan on making it soon! Grazie mille, Eva!
You are making an English trifle! My mother in law (English) taught me, used sherry to soak the sponge. Added raspberry jam between sponge layers. Vanilla Custard. Some walnuts roasted and chopped added as well. You can add fruit such as crushed pineapple or the like. Topped with whipped cream.
I remember that some time after Christmas, my grandma used a leftover pandoro to make the zuppa inglese. It was amazing: every spoon was like drinking a shot of liquor. 😂
Thank you Eva & Harper for this video because for me it was a trip down memory lane as I recalled my Mother making Zuppa inglese for special family gatherings. Mille grazie per aver riportato alla mente quei cari ricordi.
Nella mia pasticceria di fiducia (vivo a Sassari, Sardegna) la Zuppa Inglese è senza il cioccolato, ma la differenza principale è che sopra allo strato finale di crema si aggiunge una cappa di meringa per chiudere il tutto, da provare! In my trusted pastry shop (I live in Sassari, Sardinia) the Zuppa Inglese is without chocolate, but the main difference is that a layer of meringue is added on top of the final layer of custard to close it all, worth trying!
I love that the music was all tradition English folk tunes for this episode. You guys always do a great job with the music though. It's a really great touch.
Note that "zuppa inglese" is not a daughter of trifle, but there are common ancestors in Elizabethan cuisine, which was known at the court of the Este dukes of Ferrara. Currently it is a typical dessert of Emilia Romagna, which is spread throughout Italy.
My Australian auntie made this dessert and she called it a "Trifle". She didn't use chocolate, just vanilla custard. Traditionally, it was made with "flop" cakes, the cakes that fell, or leftover cake that was drying out. She would slice it up, spread each piece with jam, put the slices together like little sandwiches, and place them in a bowl. She would sprinkle either sweet port or sweet marsala over the cake, then add some warm custard, more cake, more custard, etc. At the end, she'd put tufts of whipped cream and sometimes, chunks of gelatin. You gave me a sweet memory since she's no longer here.
Grazie Mille! Aeration is the leavening in this recipe, lots of whipped air in the custard and eggs for the sponge cake. You have given me two recipes that I can eat! I can't eat raw eggs, because of a compromised immune system. I needed a recipe to cook the egg yolks, without curdling them. I drowned the egg yolks in Rum and cooked until they were starting to curdle. It never dawned on me to add flour, like an eggy bechemel. I can't have coffee, so I dunked my lady fingers in Rum. It was more like a egg nog flavor. Maybe a Fireball Whiskey could replace the Alchermes... but both would be pricey.
This has been my favorite desert all my life! My mother made either this or Red Velvet Cake for my birthday. Our family recipe varies slightly from this traditional version in that we use Creme Cocoa on one layer and Creme Di Noyaux (Alchemes was not available in Detroit) on the other layer... and Rum on a third when she was feeling a little saucy! Also we put both a cinnamon stick and lemon zest in the custard, more than likely to mimic the flavor of Alchemes.
Oh yummy that looks absolutely amazing 😍 I’ve always grown up with tiramisu, I’ve never had this dessert before. Looks incredible, thank you for sharing Eva
Eva, you are an amazing cook, and you and Harper together make these food videos so enjoyable to watch. I'm getting so excited thinking about our trip to Dasa' to cook with you all next May. In the meantime, my husband and I will keep on watching. Christine and Roy Orkins 😊❤
I'm a pretty good cook, especially with Italian food. But I'm not a good baker. And I tried this recipe Fantastic. It came out wonderful. Everyone I gave it to loved it. I can't thank you enough..
Eva has been home for awhile, I can tell by how heavy her Italian accent has come forth! I have never heard of this living in northern Calif USA, but it looks worth trying for sure!
I appreciate all of the love, care and respect you have for your food!!! This it’s a beautiful dessert!!! You both are beautiful and amazing to watch!!! You have so much passion for making and enjoying the food and loving each other!!! Keep up the fantastic videos!!! And …… thank you very much Eva for sharing your love of your country, food, and heritage!!!! I’m hopeful one day to prepare this!!!!
This is pure Alchemy at work in Eva's kitchen !!!! Simple ingredients, patience and prudence magically meld into an explosion of flavors and texture for one's senses...only Eva can take you down this path...I think I would have to eat this with my eyes closed ❣
I have been ordering what I thought was Zuppa Ingles from a Famous Italian Bakery in N.Y. that has been around since 1894 and I always thought that their way was the correct way to make it. This video blows my mind. One day could you do a video on Spedini Alla Romano because I am sure I have never had that the Authentic way either.
I made pane di spania, Alkermes liqueur (we used an extract mixed with a simple syrup), the lemon and chocolate custards, and royal icing with my mother. She would make this for our birthdays and it would take 3 days to complete because she didn't make a trifle with the components, she made a layer cake instead. The bottom layer was moistened with a dark rum liqueur (we made this from extract, too) and then topped with chocolate custard, and that was covered with the next layer which would be moistened with the Alkermes. That was topped with the lemon custard. Layers were repeated and then the cake was frosted with a thin layer of lemony white frosting and then left to set in the fridge overnight. My mother never called this "zuppa inglese"', she always called it "Pane di Spania", so when I came across real zuppa inglese in Italy, I didn't recognize the bright, ruby coloured dessert. I asked the waiter what it was as he wheeled it up to our table on a dessert cart. When he told me what it was called I asked him why, and he answered that centuries ago, England was the source of the ingredients needed to make the liqueur (cochineal, for the red colour). " What liqueur is that?", I asked, and he replied , " Alkermes ". I hadn't thought about it in years but I loved that flavour so I ordered it. And that first bite was what brought me right back to my mother's birthday cake. I don't know how accurate the waiter was about the English origin of the dish or its ingredients, but I choose to go along with his story!
I have never heard of this dessert. You make it look amazing. One thing, the process you called diluting the egg mixture is called tempering. This process slowly warms up the eggs so that they do not become scrambled when heated.
You gus totally need to make the American "Italian Love Cake" It is boxed and a mix between cheesecake. Have Eva do a homage version bases best version she has seen. You are so lucky to have such a beautiful wonderful chef wife❤😊
This is so funny cause I had already made plans to make a pudding / cake dessert today. I use pound cake cut into cubes. Then layer into large glasses with a layer of pistachio pudding. Then a layer of nuts and layer of whipped creme. Then repeat till glass is full. So kind of similar. Thank you for your recipe. Looks very delicious.
After watching Eva prepare it and talk about it and noticing how similar it is and also how similar it sounds to the sponge cake we make in Romania, named "pandishpan" (pan-dish-pan) , it dawned on me like a revelation: pan di spagna - pandispan - same thing! Same word origin.
Fantastic video! Her accent is so adorable it is difficult for an old geezer like me to focus on the dessert! But im going to try and make Zuppa Inglese. Thanks for such a great video!
After watching this video I think I will try making it this way. Yes, it does remind me of tiramisu, which I also happen to like very much. My old recipe for Zuppa Inglese involved baking a round sponge. When cold, cut into three pieces. Return the bottom base into the same pan and drizzle liqueur onto the cake then spoon a generous amount of custard on top, followed by hulled and sliced sugared strawberries. Repeat with the next layer and then top with final cake slice. Cover the and refrigerate overnight. Next day, spread cake with whipped cream and decorate with glazed strawberries. I got this recipe from an old cook book and never knew there was a different way of making Zuppa Inglese. I guess I should call my version a sponge with liqueur, custard and and strawberries and cream?
Today I made my first zuppa inglese thanks to the inspiration from your video! I made the “versione furba” with Oro cookies though. To my excuse: I have no electric mixer in my Italian home- but I found Alchermes at the local grocery store (which I can’t find in my austrian home, Vienna). It was so good! Everyone loved it!!
OMG! Thank you for sharing this my Nona used to make this. She died when I was young so I nor my mom learned her recipe and I had no idea what it was called or how to make! Going to make it next weekend already found the Alchermes!
it's less about diluting, she's talking about "Tempering" where you slowly, gently warm up the eggs, and you do dilute them as well. but this is so they don't scramble in the hot milk. but between the slow heating and the dispersal in milk, the process in english is "Tempering the eggs"
Hi sweet both of you 😍😍. Throughout my entire life visiting Italy I never had Zuppa Inglese or heard of it or met it... I only knew the name of it from Italian ice-cream tasting of custard sauce. Strange, really, but now I know, so thank you so much for that, and thank you for your wonderful channel teaching me much of Italian food, I did not know, with your lovely interactions between you two, always making me in good mood 🙏🙏 😍😍💕💕❤️❤️
In Abruzzo our Zuppa Inglese in called " Pizza Dolce" that means "sweet pizza" and was our typical cake at weddings and big parties. It still my favourite cake to this day
Zuppa Inglese is Italian version the English Truffle. When I was a little boy my grandmother's sister used come to our house for my birthday & make a big pan di Spagna birthday cake with peaches and whipped creme.pupa Inglese is the offshoot of the British Triffle....I make my Zuppa Inglese with the last layer with the cake.
Eva, I love your English in the way you think about how to say things. Please be proud of how you communicate in English. (Oh, and thanks for the dessert.) ❤
both grandmothers made zuppa inglese but Alchermes was not imported from Italy back in in the 1950’s. So they had to use other liqueurs and a red dye. Both grandmothers used a homemade pound-cake as the cake. we all loved it. even as kids.
Another delicious Sunday! The custard filling looks really good! I have made similar custards with corn starch and a little salt and vanilla. It never occurred to me to split the custard in half for two flavors! I’ve done that with cookies but it’s funny not to think of doing the same with custard.
I was in Modena in june and had a zuppa inglese because the waitor recommended it. But it was not soaked but DROWNED in alcohol. I really had a hard time eating it and left the restaurant completely drunk. Maybe I need to try your recipe...
Hello, this dessert looks amazing! My mouth really was watering. I love custard and American style pudding. I could have grabbed those bowls of custard and hid in the closet to just eat them up! This type of dessert is one of my favorites! I love all of the videos from Dasa. You both look so relaxed and happy. I know reality will be calling and you will need to come back to the US. But this summer series has been a joy. ❤️❤️
I think they called it English Soup because they didn't have a direct translation for ''Trifle'..... Because this is an Italian version of Trifle, which is common dessert across all of the UK and Ireland 😀
I’ve heard of Zuppa Inglese. I have probably even had it but I do not remember. Eva’s recipe and technique looks positively delicious. It looks like one of the most perfect desserts!
Cheers on the choice of music :) it's not only nice and lovable, it's humorous and the final is hilarious. Thanks again - beautiful beautiful recipe and dessert. I never heard of this liquor before, and the red red color hints of something sour... but you say it's spicy??? hints of cinnamon and anise and.. Now I'm really curious about it. Do you also bring this liquor as is?
I have made Pan di Spagna by accident a few times, by making a Genoise and forgetting to add the butter! It turned out just fine. But what I did also was put the melted butter on top, and it turned into a butter glaze, which was wonderful. And recently, instead of a butter cream, I made a butter glaze by mixing a small amount of confectioner's sugar and vanilla with a bit of cream into the butter, and boy was that delicious, and lighter than a full buttercream. My other discovery was to make a cream-cheese/Philadelphia buttercream by mixing one block 8 ounce of cream cheese with one stick of butter, vanilla extract, a dash of lemon juice, and just enough sugar to bind it and taste good. It turns out, a buttercream only needs a little sugar, because the butter will hold itself together, at least, as long as the cake is chilled! High in fat and flavor, but not high in sugar, so better for you!
Thank you so much, I was just finding this a few days ago, and adding the differences from the particular regions makes them. I'm surprised to see it as a typical homemade item in the south, nonetheless. 👍
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We're really curious if you've heard of Zuppa Inglese before...? It totally deserves more recognition, but seems to be in the shadow of tiramisù. Let us know if this is new to you or not!
Oddly enough, the best Zuppa Inglese I ever had was in Mexico, Maine...the cook was born in Milano, met a nice man from Maine and...where have we heard this before...
It is absolutely underrated!!!
Absolutely! Although, I was taught to use Marsala as the liqueur - probably because it was more available/cheaper! 😂
I've had it, I think, ages ago on a trip to Italy. Thank you for the recipe! Is there a particular reason for not separating the eggs as one would otherwise do for a sponge cake?
Not sure, I'd have to taste it.
It's definately called "Inglese" due to the resemblance to an English trifle, with Italian replacement ingredients. Could also be the custard, which is called Creme Anglaise in French.
It is called "crema inglese" in italian, too. If you add some starch, that is "crema pasticcera"
I was just about to mention English trifle too, lol
@@Syl2154 same in French, without thickener it's crème anglaise, with thickener it's créme pâtissière
Yes, it's a Trifle. Every good cook has a slant on their own trifle pudding or their own anything. We do stale sponge, sprinkled with brandy or sherry, jam, custard, whipped cream. Finsh off the top with whipped cream. Assembled in a trifle bowl, a straight sided glass bowl with a pedistal so that you can see all the pretty layers. Slivered almonds over the top, or if I have them, crumbled amaretti cookies. Especially pretty during Christmastime. It's lovely in summertime too with fresh berries.
oh my god i feel so proud of the UK, actually EXPORTED food culture! so proud
It's so sweet to see, how Italy is sucking Eva back in. I've lived abroad too, and it's so difficult to hold on to language skills once you're surrounded by what you've grown up with. That little annoyance with herself when she can't find the right words is all of us after a while back home. And it's so relatable ❤ I'm sure Harper's Italian is taking leaps this summer! You two are the most adorable thing on RUclips these days AND the most delicious channel it has to offer.
Que lolz ohh yah
Any British watchers will be able to see the similarities with a trifle. Alchermes is also used in peschine: two half-globes of sponge glued together with some custard, lightly dipped in alchermes, and covered with castor sugar. They are about the size of a small peach, as the Italian name suggests.
And speaking of peaches, Eva, I am right now thinking of stuffed peaches with amaretti and cocoa, which is one of my favorite Summer desserts.
I was literally about to say, it's like an Italian take on a trifle without the fruit x
In fact zuppa inglese means english soup...maybe bcs it is a variation
Stuffed peaches are amazing!
It's not "similar" to a trifle. It pretty much is an English trifle, which is surely how it came to be called "English soup" - the soup part being either a mistranslation or a some kind of joke. Yes, English trifle often has some kind of fruit, and maybe jelly, but they don't have to, and they've most likely evolved into those variations. I'm guessing that the Italians adopted the recipe when it was simpler - cake, moistened with some kind of booze, covered with custard. I certainly have many recipes for English trifles that are still that basic.
@@joshdrayton1230 Yeah, it is. I remember my grandmother, born in Tuscany, making it with peaches. One thing I've learned on this channel is that a lot of Italian American recipes are actually archaic recipes, and the modern Italian recipes have since evolved. BTW, Google tells me the zuppa comes from "inzuppare" which means to soak, not soup.
The term that Eva needs to learn is "tempering." That is the process she described where she added a little bit of the milk to the eggs first and mixed it in before adding the rest of the milk. It keeps the heated milk from cooking the eggs.
Everything Eva makes is art.
Hi Eva and Harper. "English soup" is a literal translation for zuppa inglese but, as others have mentioned in the comments, what you've made today is basically what in Britain would be called a trifle. I'm half Italian and was raised in Italy by an English mother. Whenever my mother would make a trifle our Italian neighbours would call it zuppa inglese so I've always thought of them being the same thing (trifle = zuppa inglese).
@@jeanmargaretrafferty4012 It's an Italian version of an English dessert.
Is there anything that Eva can't make? The best cook that I've ever come across. Great teacher, great cook.
Bravissima Eva, just like my mother’s recipe! You guys have the best channel of Italian cuisine for foreigners. Eva’s cooking is 100% Italian, you are the best advocate for our incredibile food in the world, very very fond of you both!!
I live in US. My grandparents came from Calabria long ago. Your channel is so entertaining, and I wish my people could cook like Eva.
She is great.
Love Harper’s camera work, and his witty choice of background music and how he integrates it into the particular scenes. Very enjoyable.
6:35 this is called in English tempering. Tempering brings warm milk to the eggs to start to cook them gently so that you don’t get scrambled eggs in your custard.
Haven't heard of this dessert before and am so flattered that italians have their own version of an English Trifle, which is one of our most glorious puddings!! Of course the Italian version its much more ordered and refined 😉 In England we're happy with a bit of disorder in our trifle for fun & variations include a Black Forest trifle made with chocolate custard, dark cherries + kirsch and full respect to the recent Jubilee trifle which has a St. Clements theme (lemon and orange). Bon appetito indeed 😋
hmmm I must investigate those Black Forest and St Clements versions (or any other version). Or any other version for that matter.
The zuppa inglese I grew up with was more jumbled. It was basically the same as English trifle. I think the modern version has been influenced by tiramisu.
Now I am curious. Which came first: Zappa ingelese or trifle? Great episode! Thank you.
English trifles are GORGEOUS!
Love the idea of the black forest version. It's similar to a classic German cake.
She literally had to prep/make three days in a row to have every step done and one ready to eat ❤
I know! I wonder if the neighbors will be getting some trays of that dessert.
What I love most about Italian cooking is that it is so simple, but incredibly tasty. No need to smother everything with sauces if your main ingredients are fresh and of good quality.
Well this is NOT Italian it’s a butchering of an English trifle.. but on saying that it is as far away from a wonderful trifle as it’s possible to be. Stick to Italian desserts and leave Trifle alone. 🙄
First, there's a layer of ladyfingers, then a layer of jam, then custard, which I made from scratch. Raspberries, more ladyfingers," Rachel said in the episode. "Then beef sautéed with peas and onions. Then more custard and then bananas and then I just put some whipped cream on top.”
CUSTARD: GOOD
JAM: GOOD
MEAT: GOOOOOOD
Perfect!!😂😂
Chandler!
And what's the name of the dish?
@@musicpoolchannel8602Zuppa americano.
@@musicpoolchannel8602
Trifle
I'm sure someone beat me to it, but my grandma used to make a traditional English trifle dessert at the Xmas holidays very much like this, with soft lady fingers, sherry or brandy, fruit, jello, bird's brand custard and whipped cream, layered in a large glass bowl.
It was good, but a little too much for the younger kids... today I prefer a less elaborate combination like your version, thanks for sharing.
Ciao Eva è Harper! FYI, what you referred to as diluting, the proper English term is tempering. By adding a bit of the milk to the egg mixture first, you change the "temper" of the egg mixture so that it will accept the rest of the milk without staying lumpy. Love that you did Zuppa! It's one of my faves :)
…..And the other word for the water making its way through the sponge……”wicking”.
In Argentina my mother used to prepare it with bay biscuits which was exactly the same Spanish sponge, sliced and put it in the oven in very low temperature to dry. She used moscato or oporto for some moisture.
Yes, it is indeed a typical European dessert. A typical European dish like Russian salad.
And dulce de leche😊
Harper, your video work shows not only skill, but your admiration and love for Eva's amazing skills. The staging and composition, the choice in music, as well as the humor you share is truly great. Thank you, and thank you to Eva.
It amuses me that two countries famous for their cuisines, Italy and France, have popular dishes named after a country not particularly noted for its cooking, England, with this dessert so lovely in its simple goodness, that gets a lot of that yumminess from wholesome English custard, or as the French call it, creme anglaise.
And Harper, once again brilliant job with the music score, all that charming English Baroque was a wonderful accompaniment to Eva displaying her genius with her cooking. Bravo 👏🏻
I have made a version using pound cake and a mixture rum, brandy and anisette to flavor cake and custard, served with a drizzle of chocolate syrup.
This is great, it helps us Brits understand what it is like for Italians watching other nationalities make their dishes.
Ahahah did you cringe? 😂
Yes, I made one of these 30 years ago but the recipe called for Rosolio as the liqueur to be used which was impossible to find in the U.S. The recommended substitute was cherry herring, also not easy to find. It was a lot of work and hassle. If I remember it was a layered cake alternating the chocolate and vanilla custard and turned out well. Thanks for taking me down memory lane.
Zuppa Inglese is my favourite Italian dessert of all time. Being from Marche I grew up with this. My grandma and my mum both used to make this filling a big bowl with savoiardi (not pan di spagna) dipped in alchermes liquor and layering lots of egg custard and dark chocolate cream. I still salivate thinking about it.
I love how when you try to explain something he finishes the word your looking for Nd you say yes and keep going. Its the sweetest thing ever. The perfect example of finishing ones sentences for them if ya will.
Actually, I think zuppa inglese came before tiramisú, which is a relatively recent invention, and, as someone else has said, is probably called 'zuppa inglese' as an imitation of the English trifle.
My mother used to make it with layers of sponge cake, custard cream, candied peel. and glacé cherries.
Of note is the fact that, while zuppa is a cognate of soup, but guess the other English-language cognate of zuppa: sops. As in, dunking bread in a liquid to eat; there's also terms for dishes such as "milk soup" that are, in fact, sweet, dessert dishes.
@@RaspK "zuppa" in Italian also means "soaked", when used as an adjective and that describes the recipe well too. The verb "inzuppare" means "to soak" and has the same root
I love that Eva calls cling film‘plastic paper’ ❤️ This recipe looks really yummy!
I think the phrase you’re looking for at the end is structural integrity.
You guys are incredible--again--and EVA e una angela! My mom from Puglia used to make this, and it was a real comfort food for the family. I'm making my first in a couple weeks when out of town friends visit, and ready to blow their socks off (non so se traduce in italiano!).. Grazie ancora.
SOOOOOOOO..... A sponge and custard lasagne, looks AWESOME!!!!!!!!!!!!!!!! Greetings from London!
thank you for reminding me how much I have missed so many recipes from the old country. It is hard to find real Italian recipes.
The Zuppa Inglese! This desert brings back so many memories from my childhood. I even forgot about this desert until I saw the thumbnail of this video. Thank you guys, I will definitely make it again for the missus that I am sure she’s never tasted it before.
This dessert was made by my Sicilian mom but she used the lady fingers. It was always delish and never soupy. When I saw you were doing this video, it brought back so many memories of eating it and how guests looked forward to it. I plan on making it soon! Grazie mille, Eva!
You are making an English trifle! My mother in law (English) taught me, used sherry to soak the sponge. Added raspberry jam between sponge layers. Vanilla Custard. Some walnuts roasted and chopped added as well. You can add fruit such as crushed pineapple or the like. Topped with whipped cream.
I remember that some time after Christmas, my grandma used a leftover pandoro to make the zuppa inglese.
It was amazing: every spoon was like drinking a shot of liquor. 😂
Thank you Eva & Harper for this video because for me it was a trip down memory lane as I recalled my Mother making Zuppa inglese for special family gatherings.
Mille grazie per aver riportato alla mente quei cari ricordi.
my favorite is Zabaglione....yummm
Nella mia pasticceria di fiducia (vivo a Sassari, Sardegna) la Zuppa Inglese è senza il cioccolato, ma la differenza principale è che sopra allo strato finale di crema si aggiunge una cappa di meringa per chiudere il tutto, da provare!
In my trusted pastry shop (I live in Sassari, Sardinia) the Zuppa Inglese is without chocolate, but the main difference is that a layer of meringue is added on top of the final layer of custard to close it all, worth trying!
The cover with meringa is the same in my little city in Puglia 😊
My mother made it with meringue.
I tried your recipe and it was delicious! I’d never heard of Alchermes before but definitely a store cupboard staple from now on!
I love that the music was all tradition English folk tunes for this episode. You guys always do a great job with the music though. It's a really great touch.
Note that "zuppa inglese" is not a daughter of trifle, but there are common ancestors in Elizabethan cuisine, which was known at the court of the Este dukes of Ferrara. Currently it is a typical dessert of Emilia Romagna, which is spread throughout Italy.
My Australian auntie made this dessert and she called it a "Trifle". She didn't use chocolate, just vanilla custard. Traditionally, it was made with "flop" cakes, the cakes that fell, or leftover cake that was drying out. She would slice it up, spread each piece with jam, put the slices together like little sandwiches, and place them in a bowl. She would sprinkle either sweet port or sweet marsala over the cake, then add some warm custard, more cake, more custard, etc. At the end, she'd put tufts of whipped cream and sometimes, chunks of gelatin. You gave me a sweet memory since she's no longer here.
Is Eva a Chef? She is such a good cook.
There is Zuppa Inglese gelato all over Sicily but I never know how to describe it . Thank you for this video now I know the ingredients !
Grazie Mille! Aeration is the leavening in this recipe, lots of whipped air in the custard and eggs for the sponge cake.
You have given me two recipes that I can eat! I can't eat raw eggs, because of a compromised immune system. I needed a recipe to cook the egg yolks, without curdling them. I drowned the egg yolks in Rum and cooked until they were starting to curdle. It never dawned on me to add flour, like an eggy bechemel.
I can't have coffee, so I dunked my lady fingers in Rum. It was more like a egg nog flavor.
Maybe a Fireball Whiskey could replace the Alchermes... but both would be pricey.
I don't like coffee, so we're always going with Vincenzo's strawberry tiramisu ❤️ I'm very curious about this English soup 😅😁
This has been my favorite desert all my life! My mother made either this or Red Velvet Cake for my birthday. Our family recipe varies slightly from this traditional version in that we use Creme Cocoa on one layer and Creme Di Noyaux (Alchemes was not available in Detroit) on the other layer... and Rum on a third when she was feeling a little saucy! Also we put both a cinnamon stick and lemon zest in the custard, more than likely to mimic the flavor of Alchemes.
excelente!!!, en Argentina es un postre muy de pizzeria muyy bueno!!! y la torta de ricota!!!! Gracias Italia por tanto!
Oh yummy that looks absolutely amazing 😍 I’ve always grown up with tiramisu, I’ve never had this dessert before. Looks incredible, thank you for sharing Eva
Eva, you are an amazing cook, and you and Harper together make these food videos so enjoyable to watch. I'm getting so excited thinking about our trip to Dasa' to cook with you all next May. In the meantime, my husband and I will keep on watching. Christine and Roy Orkins 😊❤
Here in Romagna zuppa inglese is the typically festivity dessert, i remember it since i was a child and i'm 54
I'm a pretty good cook, especially with Italian food. But I'm not a good baker. And I tried this recipe Fantastic. It came out wonderful. Everyone I gave it to loved it. I can't thank you enough..
Eva has been home for awhile, I can tell by how heavy her Italian accent has come forth! I have never heard of this living in northern Calif USA, but it looks worth trying for sure!
I appreciate all of the love, care and respect you have for your food!!! This it’s a beautiful dessert!!!
You both are beautiful and amazing to watch!!! You have so much passion for making and enjoying the food and loving each other!!! Keep up the fantastic videos!!!
And …… thank you very much Eva for sharing your love of your country, food, and heritage!!!! I’m hopeful one day to prepare this!!!!
This is pure Alchemy at work in Eva's kitchen !!!! Simple ingredients, patience and prudence magically meld into an explosion of flavors and texture for one's senses...only Eva can take you down this path...I think I would have to eat this with my eyes closed ❣
Great work.
My mom loved this dessert
Whenever we visited Italy she would look for it may she rest in peace.
I have been ordering what I thought was Zuppa Ingles from a Famous Italian Bakery in N.Y. that has been around since 1894 and I always thought that their way was the correct way to make it. This video blows my mind. One day could you do a video on Spedini Alla Romano because I am sure I have never had that the Authentic way either.
I made pane di spania, Alkermes liqueur (we used an extract mixed with a simple syrup), the lemon and chocolate custards, and royal icing with my mother. She would make this for our birthdays and it would take 3 days to complete because she didn't make a trifle with the components, she made a layer cake instead. The bottom layer was moistened with a dark rum liqueur (we made this from extract, too) and then topped with chocolate custard, and that was covered with the next layer which would be moistened with the Alkermes. That was topped with the lemon custard. Layers were repeated and then the cake was frosted with a thin layer of lemony white frosting and then left to set in the fridge overnight. My mother never called this "zuppa inglese"', she always called it "Pane di Spania", so when I came across real zuppa inglese in Italy, I didn't recognize the bright, ruby coloured dessert. I asked the waiter what it was as he wheeled it up to our table on a dessert cart. When he told me what it was called I asked him why, and he answered that centuries ago, England was the source of the ingredients needed to make the liqueur (cochineal, for the red colour). " What liqueur is that?", I asked, and he replied , " Alkermes ". I hadn't thought about it in years but I loved that flavour so I ordered it. And that first bite was what brought me right back to my mother's birthday cake.
I don't know how accurate the waiter was about the English origin of the dish or its ingredients, but I choose to go along with his story!
Well done! It’s like an Italian take on English Trifle. Very close- but missing the fruit and whipped cream as a topper.
I have never heard of this dessert. You make it look amazing. One thing, the process you called diluting the egg mixture is called tempering. This process slowly warms up the eggs so that they do not become scrambled when heated.
You gus totally need to make the American "Italian Love Cake"
It is boxed and a mix between cheesecake.
Have Eva do a homage version bases best version she has seen.
You are so lucky to have such a beautiful wonderful chef wife❤😊
This is so funny cause I had already made plans to make a pudding / cake dessert today. I use pound cake cut into cubes. Then layer into large glasses with a layer of pistachio pudding. Then a layer of nuts and layer of whipped creme. Then repeat till glass is full. So kind of similar.
Thank you for your recipe. Looks very delicious.
After watching Eva prepare it and talk about it and noticing how similar it is and also how similar it sounds to the sponge cake we make in Romania, named "pandishpan" (pan-dish-pan) , it dawned on me like a revelation: pan di spagna - pandispan - same thing! Same word origin.
Fantastic video! Her accent is so adorable it is difficult for an old geezer like me to focus on the dessert! But im going to try and make Zuppa Inglese. Thanks for such a great video!
Adoro come la tu amica parla l’Inglese !,!!!! ❤️❤️❤️
After watching this video I think I will try making it this way. Yes, it does remind me of tiramisu, which I also happen to like very much. My old recipe for Zuppa Inglese involved baking a round sponge. When cold, cut into three pieces. Return the bottom base into the same pan and drizzle liqueur onto the cake then spoon a generous amount of custard on top, followed by hulled and sliced sugared strawberries. Repeat with the next layer and then top with final cake slice. Cover the and refrigerate overnight. Next day, spread cake with whipped cream and decorate with glazed strawberries. I got this recipe from an old cook book and never knew there was a different way of making Zuppa Inglese. I guess I should call my version a sponge with liqueur, custard and and strawberries and cream?
I love Zappa inglese!! But I also love tiramisu!!! And English trifle.😊 there’s a theme here😄
We used to put a little gelatin in the custard. Not much, about 1/2 what I'd use for panna cotta
It looks delicious.... it reminds me of some English Trifles...custard fruit, cake & whip cream..
This looks so good. It reminds me of italian rum cake.Its made similar but with rum.I am not sure if the italian rum cake is american or from Italy.
You make everything look so easy Harper you're a lucky man
Oh my! So festive looking! Adding this to my MUST DO List! Thank you for introducing us to all your culinary treasures! Love you guys!
Today I made my first zuppa inglese thanks to the inspiration from your video! I made the “versione furba” with Oro cookies though. To my excuse: I have no electric mixer in my Italian home- but I found Alchermes at the local grocery store (which I can’t find in my austrian home, Vienna). It was so good! Everyone loved it!!
OMG! Thank you for sharing this my Nona used to make this. She died when I was young so I nor my mom learned her recipe and I had no idea what it was called or how to make! Going to make it next weekend already found the Alchermes!
it's less about diluting, she's talking about "Tempering" where you slowly, gently warm up the eggs, and you do dilute them as well. but this is so they don't scramble in the hot milk. but between the slow heating and the dispersal in milk, the process in english is "Tempering the eggs"
love your Chanel... ham busy developing my own Chanel, 'West Coast Grandma'
up here in Canada, and I am hooked on cooking Italian!!!
Looks beautiful & sounds delicious. Sounds like English trifle.
English Soup is great Harper! My mom used to cook that when I was a child, eat it all Harps!
Hi sweet both of you 😍😍. Throughout my entire life visiting Italy I never had Zuppa Inglese or heard of it or met it... I only knew the name of it from Italian ice-cream tasting of custard sauce. Strange, really, but now I know, so thank you so much for that, and thank you for your wonderful channel teaching me much of Italian food, I did not know, with your lovely interactions between you two, always making me in good mood 🙏🙏 😍😍💕💕❤️❤️
Thank you for helping me become a better cook!!!
I never particularly liked zuppa inglese, but Eva’s version looks very appetizing. I’ll definitely try it 😋
In Abruzzo our Zuppa Inglese in called " Pizza Dolce" that means "sweet pizza" and was our typical cake at weddings and big parties. It still my favourite cake to this day
Zuppa Inglese is Italian version the English Truffle. When I was a little boy my grandmother's sister used come to our house for my birthday & make a big pan di Spagna birthday cake with peaches and whipped creme.pupa Inglese is the offshoot of the British Triffle....I make my Zuppa Inglese with the last layer with the cake.
I'll have to try this out, it's diffrent I need more dessert and lamb recipes
I love Eva's hair! I would like to know what products she uses for her hair and what's her routine. I have curly hair as well!
Eva, I love your English in the way you think about how to say things. Please be proud of how you communicate in English. (Oh, and thanks for the dessert.) ❤
both grandmothers made zuppa inglese but Alchermes was not imported from Italy back in in the 1950’s. So they had to use other liqueurs and a red dye. Both grandmothers used a homemade pound-cake as the cake. we all loved it. even as kids.
Another delicious Sunday! The custard filling looks really good! I have made similar custards with corn starch and a little salt and vanilla. It never occurred to me to split the custard in half for two flavors! I’ve done that with cookies but it’s funny not to think of doing the same with custard.
I was in Modena in june and had a zuppa inglese because the waitor recommended it. But it was not soaked but DROWNED in alcohol. I really had a hard time eating it and left the restaurant completely drunk.
Maybe I need to try your recipe...
Hello, this dessert looks amazing! My mouth really was watering. I love custard and American style pudding. I could have grabbed those bowls of custard and hid in the closet to just eat them up! This type of dessert is one of my favorites! I love all of the videos from Dasa. You both look so relaxed and happy.
I know reality will be calling and you will need to come back to the US. But this summer series has been a joy. ❤️❤️
YES! Zuppa inglese is so underrated ❤ ❤❤
I think they called it English Soup because they didn't have a direct translation for ''Trifle'..... Because this is an Italian version of Trifle, which is common dessert across all of the UK and Ireland 😀
Made for homesick UK Holiday tourists, yes.
I’ve heard of Zuppa Inglese. I have probably even had it but I do not remember. Eva’s recipe and technique looks positively delicious. It looks like one of the most perfect desserts!
Thank you Eva and Harper!!🤤♥️
I just found this channel and tried this recipe and 🤤🤤🤤 thank you so much!!
Subscribed and can’t wait to keep trying your recipes!!!
Thank you. Harper, Eva is a very smart women, with talent that places herself amungst experts. Keep on entertaining,
A labor of love for sure!
Cheers on the choice of music :) it's not only nice and lovable, it's humorous and the final is hilarious. Thanks again - beautiful beautiful recipe and dessert. I never heard of this liquor before, and the red red color hints of something sour... but you say it's spicy??? hints of cinnamon and anise and.. Now I'm really curious about it. Do you also bring this liquor as is?
I have made Pan di Spagna by accident a few times, by making a Genoise and forgetting to add the butter! It turned out just fine. But what I did also was put the melted butter on top, and it turned into a butter glaze, which was wonderful. And recently, instead of a butter cream, I made a butter glaze by mixing a small amount of confectioner's sugar and vanilla with a bit of cream into the butter, and boy was that delicious, and lighter than a full buttercream. My other discovery was to make a cream-cheese/Philadelphia buttercream by mixing one block 8 ounce of cream cheese with one stick of butter, vanilla extract, a dash of lemon juice, and just enough sugar to bind it and taste good. It turns out, a buttercream only needs a little sugar, because the butter will hold itself together, at least, as long as the cake is chilled! High in fat and flavor, but not high in sugar, so better for you!
Thank you so much, I was just finding this a few days ago, and adding the differences from the particular regions makes them. I'm surprised to see it as a typical homemade item in the south, nonetheless. 👍