← All recipes

🍰 Zuppa Inglese

685 kcal · 30 min · 4 servings

Ingredients

• 3 eggs (size M)
• 125 g sugar
• 2 tbsp hot water
• 1 packet vanilla sugar
• 100 g flour
• 50 g cornstarch
• 1 level tsp baking powder
• 60 ml Alkermes liqueur
• 60 ml rum
• 50 g flour
• 75 g sugar
• 1 packet vanilla sugar
• 3 egg yolks (M)
• 500 ml milk
• 150 g candied fruit
• 3 egg whites (M)
• 75 g sugar
• to taste candied fruit (for serving)
• lemon balm (for garnish)

Instructions

1. 1. Separate the eggs. Whip the egg whites until stiff, adding 40 grams of sugar during the process.
2. 2. Whisk the egg yolks with the remaining sugar and water until thick and creamy.
3. 3. Add the whipped egg whites to the egg yolk mixture.
4. 4. Mix flour, cornstarch, and baking powder.
5. 5. Sift the flour mixture over the egg mixture.
6. 6. Fold everything in evenly using a whisk.
7. 7. Line the bottom of a 26 cm springform pan with baking paper.
8. 8. Pour the batter into the pan.
9. 9. Preheat the oven to 200 degrees (convection: 180 degrees, gas: level 3-4).
10. 10. Bake the base for 20 to 30 minutes.
11. 11. Carefully release the base from the pan.
12. 12. Turn the base out onto a rack lined with baking paper.
13. 13. Remove the baking paper.
14. 14. Let the base cool down completely.
15. 15. Cut the base horizontally into two layers twice.
16. 16. Cut each part into strips (1x4 cm).
17. 17. Halve the strips.
18. 18. Place the strips side by side on two plates.
19. 19. Drizzle one half of the strips with herbal liqueur.
20. 20. Drizzle the other half with rum.
21. 21. Let the strips rest for one hour.
22. 22. Whisk flour, sugar, vanilla sugar, and egg yolks together.
23. 23. Stir in the milk gradually.
24. 24. Heat the mixture while stirring constantly.
25. 25. Bring the cream to a full boil once.
26. 26. Transfer the hot cream into a bowl.
27. 27. Place the bowl in a cold water bath.
28. 28. Let the cream cool down while stirring.
29. 29. Cut the candied fruits into small pieces.
30. 30. Line the bottom of a shallow round baking dish (26 cm diameter) with the liqueur-soaked strips.
31. 31. Spread some cream and some candied fruits on top.
32. 32. Place the rum-soaked strips on top.
33. 33. Add the remaining ingredients in several layers to form a dome shape.
34. 34. Finish the layers with biscuit strips.
35. 35. Whip the egg whites until stiff.
36. 36. Add sugar and continue whipping.
37. 37. Spread the meringue over the biscuit.
38. 38. Preheat the oven to 150 degrees (convection: 130 degrees, gas: level 1-2).
39. 39. Bake the Zuppa Inglese for 50 to 60 minutes.
40. 40. Place the Zuppa Inglese in the fridge immediately after baking, covered.
41. 41. Let the Zuppa Inglese rest for one day if possible.
42. 42. Portion the Zuppa Inglese.
43. 43. Garnish with candied fruits and lemon balm as desired.
44. 44. Serve the Zuppa Inglese.

Nutrition per serving

• kcal: 685
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 119 g