Wednesday, January 6, 2016

Zuppa Inglese Alla Napoletana



I know, I know. Most of you are in detox mode after the decadent excess of holiday eating. But if you're like me, there's still a panettone or pandoro lurking in your pantry somewhere. I tucked the extra panettone in the freezer and will pull it out later this winter for this warm, boozy bread pudding that's always appreciated on a cold day in February. But the pandoro was put to good use last weekend in this zuppa inglese. (Side note - My darn computer's spell check keeps changing zuppa inglese to "cuppa ingress," whatever that is!)
Anyhoo, you don't even need a pandoro for this dessert. You just need a sponge cake - something you could make or pick up at the bakery.
Traditional zuppa inglese has layers of liqueur-soaked sponge cake, interspersed with pastry cream, and topped with whipped cream. I didn't leave out the whipped cream on top, but this version uses ricotta cream instead of pastry cream, something you'd find in a lot of Neapolitan desserts, hence the "all Napoletana" in the name. 
I don't normally trim the outer "crust" of a pandoro, but in this case I did. Just because I thought it would look nicer through the glass bowl. But first slice the cake in horizontal layers, then trim the crusts.
 I made about five layers, each about 1 inch thick.
 Place the first layer in a bowl, filling in the circumference with smaller pieces you cut from the larger ones. Drizzle the simple syrup and liqueur mixture over the top once it's in the bowl.
 Mix the ricotta, sugar and chocolate bits together.
 Spread the ricotta mixture in between each layer of cake, drizzling each cake layer with more simple syrup and liqueur.
 Top the whole thing with whipped cream and decorate with chocolate curls.
It tastes pretty good right away, but if you leave it in the refrigerator overnight, it's even better, since the liqueur and simple syrup have more time to permeate the cake. 
And if you've still got some bits of cake and leftover ricotta that won't fit into that big bowl, make a mini zuppa inglese just for you and someone special.
 Dig In!
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Zuppa Inglese Alla Napoletana

1 large Pandoro, or slices of sponge cake
3 pounds ricotta cheese
1 1/4 cups confectioners' sugar
1/2 cup water
1/2 cup granulated sugar
1/2 cup rum

3 oz. dark chocolate, chopped into bits

1 1/2 cups heavy cream
1/4 cup confectioners' sugar

Slice the Pandoro into four or five horizontal slices, then trim the "crusts." Place one layer in a glass bowl, and cut pieces to fit the circumference of the bowl. 

With a wooden spoon, mix the ricotta cheese with the sugar and chocolate.

Make a simple syrup by boiling the water with the sugar. Remove from heat once the sugar is dissolved. Let cool, then add the rum.

Drizzle the syrup liberally over the cake layer, then spread some of the ricotta filling over the cake.

Continue layering the cake, drizzling the syrup and spreading the ricotta until you get almost to the top of the bowl. I used three layers of cake and two layers of ricotta.

Whip the cream with the confectioners' sugar, then spread the whipped cream over the last ricotta layer. Shave some chocolate over the top to decorate.

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10 comments:

Rosa's Yummy Yums said...

Oh, heavenly! I'll have to try making that dessert some day (Easter maybe)...

Cheers,

Rosa

AdriBarr said...

Well after the eating extravaganza that was Christmas why stop now? This looks so good, creamy, boozy- what more could you ask for? I guess there is a reason why this one is a classic. I have the same star candle holders, and I bring them out each Christmas. I love that you have them too.

That's pretty funny about your spell check. I think cuppa ingress is a good one. Maybe it's the cup of coffee you offer to a guest upon first entering your home???? As in "Have a cuppa ingress, dear?"

Chiara Giglio said...

non conoscevo una zuppa inglese alla napoletana però, guardando le tue foto, mi è venuta voglia di assaggiarla , buon Anno !

domenicacooks said...

Pandoro makes the best zuppa inglese. I usually make pastry cream but your ricotta version sounds wonderful. Buon anno, Linda. Here's to 2016 and new adventures. xo

Marisa Franca @ Allourway said...

I'm bringing my own ladle over so you don't have to worry about providing a spoon for me :-) I'll even take it dirty with me when I leave. Your recipe looks amazing -- be sure and warn me when you're making the next zuppa inglese. And I totally get so frustrated with spell check. Sometime I hit send and I want to hurry and call it back. When I did the zuppa inglese it came out cuppa ingress. I finally learned to tell the spellcheck to learn the spelling. I hope it remembers. I'm pinning the recipe and I'll make sure to make it next year. Thank you!!

Roz Corieri Paige said...

Oh yes, I'm in some kind of 'semi-detox' mode, but like you Linda, I've got some pannetone begging to be used for a yummy bread pudding! My spell check makes the same 'mistake' too for zuppa inglese! Why can't it understand Italian? :-)
Salute to 2016 for you Linda!

Claudia said...

Oh my goodness - I am so attracted to that! I love that dish and have a fondness for creamy desserts with ricotta - even if they don't always like me. This is so comforting. Hard to find Pandoro here - can get very good Pannetone! Go figure. Spell check is a great amusement to me! Happy 2016!

Proud Italian Cook said...

Another great idea for using pandoro, I'll remember this for next year, it looks amazing and so easy to put together, love it!

SavoringTime in the Kitchen said...

I had to smile at 'cuppa ingress' - LOL. I love spell check when it works right, though. My hubby and I are still in calorie cut-back mode but this sounds delicious for when we changes our minds :)

www.1writingservice.com said...

Ohh..It looks so incredibly good and tasty. This is a great idea and even better meal.