Snack · 60 min · italian

Zuppa Inglese

This is the kind of Italian snack you’ll make on repeat — savoiardi ladyfingers and milk, 60 minutes, big payoff. It is weeknight cooking that still hits your targets — 8 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 24 Savoiardi ladyfingers
• 2 cups Milk
• 4 Egg yolks
• 3/4 cup Sugar
• 3 tbsp Cornstarch
• 1/2 cup Alchermes liqueur
• 3 oz Dark chocolate
• 1 tsp Lemon zest

Steps

1. Make a vanilla pastry cream with half the milk, yolks, sugar, and cornstarch, then split it: melt the chocolate into one half for the dark layer, and stir lemon zest into the other.
2. Brush the savoiardi quickly with alchermes — a fast dip, not a soak, or they collapse.
3. Layer soaked ladyfingers, dark chocolate cream, more ladyfingers, then the lemon cream in a glass dish so the strata show.
4. Repeat until the dish is full, finishing with cream on top.
5. Chill at least 4 hours, ideally overnight, so the layers set and the flavors marry.
6. Serve cold in scoops that show off the pink-gold-and-brown layers. Despite the name, this trifle is pure Emilia-Romagna.

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