This Italian Dessert is DELICIOUS... If You Avoid This Common Mistake

#zuppainglese #englishsoup #italianfood
Zuppa Inglese, or "English Soup," is a classic Italian dessert and probably the ancestor of tiramisù. The only problem? A ton of recipes make a big mistake that, ironically, makes English soup TOO soupy.
In this video, Eva shares her fool-proof Zuppa Inglese recipe so that you can make the perfect, not-too-soupy English soup.
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ZUPPA INGLESE RECIPE - www.pastagrammar.com/post/zup...
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[@PastaGrammar]

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!

[@chiclett]

Yes, have known about this a long time ago.

[@MelvisVelour]

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...

[@Piggelgesicht]

It is absolutely underrated!!!

[@MoonRiverTravels]

Absolutely! Although, I was taught to use Marsala as the liqueur - probably because it was more available/cheaper! 😂

[@erzsebetkovacs2527]

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?

[@WizardJim]

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.

[@Syl2154]

It is called "crema inglese" in italian, too. If you add some starch, that is "crema pasticcera"

[@aeolia80]

I was just about to mention English trifle too, lol

[@aeolia80]

​@@Syl2154 same in French, without thickener it's crème anglaise, with thickener it's créme pâtissière

[@opheliahamlet3508]

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.

[@Enhancedlies]

oh my god i feel so proud of the UK, actually EXPORTED food culture! so proud

[@Piggelgesicht]

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 KZbin these days AND the most delicious channel it has to offer.

[@AMPProf]

Que lolz ohh yah

[@eclecticexplorer7828]

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.

[@anta3612]

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).

[@anta3612]

@@jeanmargaretrafferty4012 It's an Italian version of an English dessert.

[@ro63rto]

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.”

[@dianapohe]

CUSTARD: GOOD JAM: GOOD MEAT: GOOOOOOD

[@asa3409]

Perfect!!😂😂 Chandler!

[@musicpoolchannel8602]

And what's the name of the dish?

[@JackFate76]

@@musicpoolchannel8602Zuppa americano.

[@asa3409]

@@musicpoolchannel8602 Trifle

[@alicetwain]

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.

[@tonkinbray]

I was literally about to say, it's like an Italian take on a trifle without the fruit x

[@ilarya8463]

In fact zuppa inglese means english soup...maybe bcs it is a variation

[@PastaGrammar]

Stuffed peaches are amazing!

[@joshdrayton1230]

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.

[@gregmuon]

@@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.

[@messengeroftruth17]

Everything Eva makes is art.

[@maunavarra]

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!!

[@ece421]

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.

[@gracehesketh9928]

Is there anything that Eva can't make? The best cook that I've ever come across. Great teacher, great cook.

[@MarcoMenozziPro]

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.

[@mctea2033]

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 😋

[@cpav9062]

hmmm I must investigate those Black Forest and St Clements versions (or any other version). Or any other version for that matter.

[@gregmuon]

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.

[@ccsullivan9164]

Now I am curious. Which came first: Zappa ingelese or trifle? Great episode! Thank you.

[@fabiesque]

English trifles are GORGEOUS!

[@roccosfondo8748]

Love the idea of the black forest version. It's similar to a classic German cake.

[@omniavideo3151]

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.

[@RaspK]

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.

[@voidwalker9939]

@@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

[@blindhipshaker6409]

Interesting that this dessert is called 'english soup' . here in england we make a dessert with sponge cake, alcohol. fruit, custard, jelly (jello) and whipped cream we also put almonds in it we call it trifle and it is fantastic.

[@Milo-kk5kb]

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 😀

[@lulumoon6942]

Made for homesick UK Holiday tourists, yes.

[@jeannecastellano7181]

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.

[@roccosfondo8748]

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. 😂

[@sasigma]

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!

[@sogma675]

The cover with meringa is the same in my little city in Puglia 😊

[@craftfairy1]

My mother made it with meringue.

[@robertgoudy3223]

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.

[@lukegtempleton4257]

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 :)

[@AAE-cg1il]

…..And the other word for the water making its way through the sponge……”wicking”.

[@mariaelisera]

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.

[@pile333]

Yes, it is indeed a typical European dessert. A typical European dish like Russian salad.

[@sueu6263]

And dulce de leche😊

[@nancysiciliana3387]

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!

[@chrissieb9423]

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.

[@Ionabrodie69]

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. 🙄

[@alexrafe2590]

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 👏🏻

[@greatboniwanker]

She literally had to prep/make three days in a row to have every step done and one ready to eat ❤

[@bradp4513]

I know! I wonder if the neighbors will be getting some trays of that dessert.

[@frederickfowles526]

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.

[@lavenderbee3611]

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.

[@petescare13]

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.

[@webfox1]

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.

[@TizonaAmanthia]

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"

[@angelorso969]

Here in Romagna zuppa inglese is the typically festivity dessert, i remember it since i was a child and i'm 54

[@sjesposito3614]

We call this a tipsy trifle - and make it with pound cake sometimes. The cake is soaked with the alcohol after cooling, and before it rests overnight. It's never soggy. In the British style, there is fruit or jam, as well as custard and heavy cream in among the layers. I make pan di Spagna frequently, so going to try this for sure!!!

Love Harper’s camera work, and his witty choice of background music and how he integrates it into the particular scenes. Very enjoyable.

[@andyr.6126]

This is great, it helps us Brits understand what it is like for Italians watching other nationalities make their dishes.

[@cosettapessa6417]

Ahahah did you cringe? 😂

[@carolanegordon4089]

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.

[@kirstymullan5020]

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.

[@alemassa6632]

I have always wondered the origin of this dessert and reading on Wikipedia I got an idea. There are various hypotheses on the origin, English, French but in my opinion the most likely is the Italian origin and I will explain why. In Italy, Alchermes was already used in dishes and desserts as early as the 16th century (like Rosolio); it was imported from Arabia through traders who came from those areas. In fact, the name derives from 'Al-qirmiz' which is the name of the cochineal, an ingredient that gave the drink its red colour. This excludes the French and English hypotheses because they are later (17th and 18th centuries). The name 'English' derives from the cream originally used, the 'English cream', which is a more liquid cream than custard as it does not have flour. This explains why the sponge cake got 'soggy'. Nowadays we use custard which is thicker and less soggy.

[@Ionabrodie69]

Custard NEVER has flour in it..occasionally it may have CORNflour but NOT flour. and it has NEVER been Italian or FRENCH it originates in ENGLAND. and Creme Anglaise in French is custard which they got from us NOT the other way round.

[@alemassa6632]

@@Ionabrodie69 You should write a book.....

[@ddgyt50]

The British national anthem while Eva takes up a piece is a nice touch.

[@ruthlaird837]

I LOVE the musical selections as usual-- English composer followed by English folk song, ending with God Save the King. Genius!

[@jfcvolunteers6781]

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!

[@padlock40]

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.

[@marcobell6694]

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.

[@andromeda156]

Here in Serbia we have a Zuppa Iglese flavored ice-cream.

[@One_Crazy_Dog_Mum]

That’s like a boozy trifle in Australia without the jelly layers, i top mine with whipped cream, crushed toasted nuts and chocolate shavings, it’s the dish I supply for every family Xmas desert, now I want trifle, bravo Eva❤

[@vincentcalvelli6452]

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.

[@Objective-Observer]

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.

[@edrickoerner2758]

I had it on my 21st birthday in Taranto, 60 years ago. Have always assumed it to be an Italian 'take' on Trifle.

[@Goldenskies__]

Definitely. "Inglese" means English in Italian.

[@denisevettraino7916]

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 ❣

[@WinstonSmithGPT]

So in English bringing the milk to the point of bubbling without boiling is called scalding the milk, while the whole process of adding a little hot liquid to the egg prior to mixing it all is called tempering.

[@Sgape]

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...

[@texnaz]

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.

[@antoniovalentini9071]

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

[@pile333]

Zuppa Inglese was a "vintage" typical italian dessert that unfortunately is not very common today, although it's super delicious.

[@AlmightyAphrodite]

I don't like coffee, so we're always going with Vincenzo's strawberry tiramisu ❤️ I'm very curious about this English soup 😅😁

[@rothgartheviking858]

Is Eva a Chef? She is such a good cook.

[@joecesa]

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.

[@Opusss]

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.

[@sazji]

Wow! I had only heard of Zuppa Inglese through the typical Turkish pudding shop version, which they call "Supangle" (Soupe Anglais?) There, it is pretty basic: a single layer of sponge cake with a rich dark chocolate pudding over the top. A good shop will use a good dark chocolate for the pudding, but no white cream, no liqueur. I remember always wondering, "What in the world is this have to do with a England?" This one looks wonderful, and it also makes sense from the "English" standpoint: it's a lot like a horizontal trifle. But I love the addition of the dark chocolate cream!

[@robbymonaco3738]

It's called zuppa inglese because it is modeled after the English trifle which is made in a bowl and has layers of custard and cake also with fruit.

[@ai8erobamwn]

I'm really curious about this, as I've had zuppa inglese flavored gelato a bunch of times, but never the actual dessert. Also, I was today years old when I figured out why in greece we call sponge cake "pandespani"

[@mickybetts7957]

I used to work in a factory making Trifles for supermarkets here in England. Fruit (raspberries/strawberries or mixed fruit cocktail) in jelly (jello to US), then sponge, then custard, then cream. Some had almonds and a cherry on top. ... home made Trifles varied a lot, but zuppa inglese is very similar. But your version differs quite a bit.

[@supabiscuit]

Jenny’s hair and style is hypnotic

[@ronwheeler1400]

That looks sooo good.

[@Jazzbeau1]

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.

[@bonniehall1566]

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!!!!

[@Luciwho1]

my favorite is Zabaglione....yummm

[@pattiwhite9575]

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.

[@boa1793]

Mom taught me how to fold flour into eggs. As an adult I’ve never done it. I’ve never cooked anything that elaborate. Now, I might fold sugar substitute into whipped aquafava!

[@sandyschipper5008]

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!

[@gregoryschmidt1233]

Gradually adding the warm milk to the eggs is called “tempering” the eggs. If you were to instead add the eggs to the milk you’d get scrambled eggs!

[@roseconklin5392]

Thank you Eva for your Zuppa Inglese recipe! Looks delicious!!!

[@roccosisto8196]

True labor of love.

[@genanadeau5476]

Yay Jenny! Awesome video

[@francas2284]

La zuppa inglese è praticamente il trifle inglese that's why it's called zuppa inglese. e il Pan di spagna è sponge cake,

[@nahedhsiraj5556]

Great work. My mom loved this dessert Whenever we visited Italy she would look for it may she rest in peace.

[@phillipsheppard2073]

Beautiful art

[@AussieAngeS]

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

[@Lbop223]

You guys give me such joy!

[@paulthomas8262]

Zuppa Inglese probably refers trifle or bread pudding (although that is more winter with raisin/currants). Or perhaps it is just referring custard itself which is consider "English" in Italy, Spain and France. A related pudding are summer pudding. If anything it more trifle like in the layers, where as bread/summer puddling is shaped by the bowl and is shaped like a a steam pudding. Each has a version with and without alcohol.

[@palenikz]

Evas accent is lovely.

[@paolobera]

Amazing, zuppa inglese is one of my favorite dessert, well done as usual.

[@jasonricchio5139]

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.

[@marcobiagioli3905]

If I remember correctly, the reworking of a dessert requested by English nobles who were in Florence engaged in the Grand Tour took the name of "Zuppa Inglese"

[@SK-bk3yh]

Yes, I want that now

[@pietrobarile7110]

It is true that it is a dessert widespread throughout the whole of Italy, perhaps the presence of alchermes can suggest its Tuscan origins, since it was the favorite liqueur of the Medici family; either way, it's delicious, and that's it! It is also true that its popularity has been overshadowed since tiramisu became widespread (the 1960s), but it is not at all out of fashion, on the contrary, it has its own vintage charm that distinguishes it from its more recent rival. A tip: if the alchermes is too strong, you can dilute it in a syrup of water and sugar, obtaining a less alcoholic soak. Speaking of ancient desserts, could it be a good idea to show the "zuccotto" recipe on your channel? It's a semifreddo dessert with sponge cake and ice cream invented by Buontalenti, in my opinion it could be interesting! PS: Of course, congratulations on the recipe, perfect as usual!

[@Ionabrodie69]

This desert has bugger all to do with Italy .. it’s a butchering of an early sixteenth century ENGLISH pudding called a TRIFLE.. I just bet you’re a yank. 🙄 and trifle made properly is delicious

[@tamellison2334]

QUEEN EVA DO IT AGAIN👑👑👑LOOKS DELICIOUS ‼️‼️‼️

[@sakura_sun]

Eva is just Amazing!

[@sooz9433]

Thank you Eva and Harper!!🤤♥️

[@anaienascu9697]

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.

[@stauffap]

Top Tipp: Heat up the sugar-egg-mixture on a low flame, while whisking and it will take about 5 minutes to get to the same place.

[@jamesgerard9330]

love it. Havent watched in a long time. so good.

[@margariteolmos3457]

A labor of love for sure!

[@steveperna6838]

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..

[@dawgbarklay255]

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!

[@bigjoey74]

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.

[@cendrillor46]

In France we call this sponge cake une "génoise". We can traduct it by "genovesi" in italian, or "from Genoa" in english.

[@rel7110]

Love all of your recipes keep them coming ❤ please and thank you

[@chrisstef8004]

Trifle...🤔 that's the same principle. Love it...😋💜

[@REBECCAPGARZAMEV]

Looks delicious, and I like the music!