Zuppa Inglese (Italian Sponge and Custard Pudding)
An Italian layered pudding of soaked sponge between vanilla and chocolate custards, finished with whipped cream and shaved chocolate.
Made with Victoria sponge base and Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min plus chilling
- LevelMedium
- Costabout £1.36 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge and egg custard first (see the base recipes). Warm the cold custard in a pan over a low heat for 3 to 4 minutes, stirring, until loose and just steaming. Do not let it boil.
4 min - 2
Divide the warm custard in two. Whisk the cocoa with 3 tbsp of one half until smooth, then stir it back into that half with the chopped chocolate until melted. Leave both custards to cool for 20 minutes.
20 min - 3
Stir the sugar into the water and Marsala until dissolved. Slice the sponge into 1 cm slices.
- 4
In a deep 1.5 litre dish layer one third of the sponge, brushing it generously with the Marsala syrup. Cover with half the vanilla custard.
- 5
Add another third of sponge, brush with syrup, then spread over all the chocolate custard. Finish with the last sponge, syrup and vanilla custard.
- 6
Cover and chill for at least 4 hours or overnight. Whip the cream to soft peaks, spread it on top and grate over a little extra chocolate.
240 min
Tips
- Zuppa inglese is traditionally soaked with alchermes, a red Italian liqueur. It is hard to find in the UK, so sweet Marsala or a cherry liqueur is a good substitute.
- For an alcohol free pudding, soak the sponge in cold black coffee or orange juice instead.
- Whisk the cocoa into a little custard first. Adding it straight to the whole pan leaves lumps.
Storing and freezing
Keeps in the fridge for up to 2 days, covered. It is best on the day after making, once the layers have settled. Not suitable for freezing.
Questions
What is zuppa inglese?
It is an Italian layered dessert of sponge soaked in liqueur and layered with custard, often one vanilla and one chocolate. The name means English soup, and it is similar to an English trifle.
Can I leave out the alcohol?
Yes. Swap the Marsala for cold strong coffee or the juice of an orange mixed with the water. The pudding will taste slightly less rich but still lovely.
Can I use a different sponge?
Yes, any plain vanilla sponge works. A dense sponge such as Madeira stays firmer once soaked, whereas a light Victoria sponge gives a softer, spoonable result.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.