Zuppa inglese of La Morra

May 24, 2011
Zuppa Inglese


  • 300 g “savoiardi” biscuits (also called “english”)
  • 6 dl milk and cream
  • 100 g dark chocolate
  • 2 spoons cocoa powder
  • 4 spoons sugar
  • 4 egg yolks
  • one spoon 00 wheat flour
  • 3 cups of short non-sugared coffee


This is a particular cake, quite different from the traditional zuppa inglese, made in Alba with apricot jam, rum and alchermes.

First of all prepare the creams. For the pastry cream, mix two egg yolks with two spoons of sugar and a half spoon of flour, then add the cream and two dl molk, then keep mixing. Put it in a pot and let boil, always mixing.

After a minute or so, take away from the fire and let cool.

To make the chocolate cream mix two egg yolks with two spoons of sugar, half a spoon of flour, the cocoa; add four dl milk and let boil while mixing; after a minute, take away from the fire and add the grated dark chocolate, and melt it in the hot cream.

Take the savoiardi and dip them lightly in the coffee; put some on the bottom of the tray and cover them with pastry cream.

Then add other biscuits, dipped in the coffee, and cover them with the chocolate cream; keep adding biscuits and creams until the end; try to finish with the chocolate cream.

Serve cold with a glass of Moscato d’Asti or Moscato passito.