"To make this Italian dessert, ladyfingers are traditionally soaked in alchermes liqueur and placed into the bottom of a dish or bowl before custard cream is spread on top of the boozy pieces. After several alternate layers have been stacked, this sweet structure is finished with one last slather of custard cream and a crowning of whipped cream. Once this treat is assembled, the stack is left to chill for several hours and can be garnished with fruit or chocolate shavings just prior to serving."
"Sixteenth-century Italian chefs working in court kitchens are said to have experimented with using bread dough, bracciatella, and sponge cake to make the layered treat, while housekeepers working in Florence made concoctions of sweet wine and old biscuits before bringing custard and pudding into the equation. The presence of alchermes in the recipe supports a Tuscan origin; however, a range of recipes to make this treat can be found."
Zuppa Inglese is a layered Italian dessert resembling an English trifle, built from liqueur-soaked ladyfingers or sponge cake and layers of custard cream. The assembled dessert is finished with whipped cream and chilled for several hours before serving, often garnished with fruit or chocolate shavings. Historical origins trace back to sixteenth-century court kitchens and Florence housekeepers, with alchermes suggesting Tuscan roots. Recipes vary regionally and by household; variations include using rum, incorporating homemade ricotta, dusting with cocoa powder, or adding seasonal berries. Portions can be prepared in large dishes or individual servings.
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