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June 24, 2007


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Mmmm... I like the idea of having this at the "temperature of a fresh spring breeze." I like that idea a lot!



oh my, this sounds like a heavenly dessert~you have done a wonderful job describing it~i can taste it now!

Simona Carini

Paz, I am glad you liked my description.
Jann, zuppa inglese is rather common in restaurants in Italy, especially central Italy. One of my plans is to develop a recipe for pan di Spagna so that then I can publish my version of zuppa inglese. It will happen, hopefully soon.


I would love to make zuppa inglese. I've never heard of the liqueur you mention, though. I wonder if we can get it in this country?

Simona Carini

Thanks Lisa for your question. If you have access to Gastronomica, there is a very interesting article on alchermes (or alkermes) in the winter 2007 issue. I disagree with the author, however, when she mentions zuppa inglese, because she gives the impression that is is a baked dessert, which is not: it is assembled from the different ingredients "a freddo" (meaning without cooking). The article mentions two possible US sources for alchermes and I have contacted both to verify that they still carry the product. Mark Gasbarro (in Rhode Island) confirmed to me that they carry alchermes, though they are currently out of stock: http://www.gasbarros.com/
Polcari's Coffee in Boston carries alchermes extract that can be used to make the liqueur: http://www.northendboston.com/polcaricoffee/ I have to say I have never seen the extract, so I am not sure how it works.


Thanks, Simona, for the info and the links. I'll have to check that out. The extract sounds rather strange, doesn't it?

Simona Carini

As I said, I have never seen it in Italy, so I don't know what to say. According to the person I corresponded with 'it is an extract that you can make a liquor out of or a flavoring for baking.'

the chocolate lady (eve)

Yummy! I have been thinking that zuppa Inglese would be an ideal dessert for a menu of misleadingly named foods, like Welsh rabbit and Jerusalem artichokes.

Simona Carini

What a great idea! Now you got me wondering if there are other examples on the same line among Italian dishes. I'll have to look into this.

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