(easy variation, by Marco Cagetti)
Zuppa inglese (lit. English soup, although it has nothing to do with
England) can be made easily out of pastry cream. There are many variations
of zuppa inglese. They all involve some type of sponge cake soaked
in liquors and covered in cream.
If you have some leftover
cream, that's a good way to use it.
- 1/2 liter crema pasticcera
- 1/2 9in pan di spagna
- 200 grams savoiardi cookies (instead of the pan di spagna)
- liquor syrup (an equal quantity of water, sugar, and
rum, grand marnier, cointreau, alkermes, maraschino, etc).
3/4 cups of each should do for this recipe, but of course you
can use different amounts.
- alternatively, a strong coffee (2cups) sweetened and with
If you want to use syrup, boil the water and sugar, until
the sugar is completely dissolved. Let cool, then add
Cut the pan di spagna vertically in strips (approx 1 in). Line
them in a big bowl or pan. Alternatively, use savoiardi cookies.
Pour some of the liquid (syrup or alcoholic coffee).
Cover with crema pasticcera.
Do not put too much cream, because it's heavy. Just a thin layer.
Add another layer of pandispagna or of savoiardi, cover, and repeat
until all the cream is used. You can sprinkle cocoa
powder on top.
Let it cool for a few hours at least before serving.