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The Whole Foods Kosher kitchen

Mock Zuppa Inglese Recipe

Posted on 2nd of May, 2012 by Lévana

Zuppa Inglese

Zuppa Inglese is not a soup at all, but an affectionate take on what the Italians see as a favorite British dessert, closely related to trifle. 

As always with desserts known as containing too many eggs and too much cream, I cheat and tinker endlessly, as I did here, using only natural ingredients, and expect the world. And, as you will see when you make it, I succeed, if I say so myself! This is so fabulous, with the great added advantage of being vegan. Just wait till you try it! It doesn’t hurt that it is so easy to make!
It is perfectly OK to use store-bought sponge cake, only please buy it unflavored (no orange or other extract except for vanilla) so it does not compete with the flavors you select.
You might want to make the cream with nuts, or coffee, or rum, etc…. But in my dessert here, I wanted to star lavender: Cheap and easy to use, and delicious, and a great match for chocolate
I can’t say it enough: Only very good chocolate please! Who needs the junky kind? I have a whole blurb on chocolate products which might find very helpful when shopping for chocolate.


Syrup mixture:

1/4 cup lavender leaves

2 green tea bags, decaf OK

1 1/4 cups water

1/2 cup brandy or rum

½ cup agave syrup


Cream mixture:

1 pound silken tofu, thoroughly drained

2 tablespoons oil

1 cup dairy-free cream cheese

2 cups very good quality semi-sweet chocolate, melted (on very low flame, or 2 minutes in a microwave)


1 ½ pounds sponge cake, store bought o.k.

Grated chocolate for garnish

Bring the syrup ingredients to boil in a small sauce pan, then lower the flame and cook 5 minutes, until syrupy. Strain the mixture and set aside.
Process the cream mixture in a food processor until perfectly smooth.
Cut the sponge cake into ½ slices. Line the bottom of a trifle bowl with slices of the cake, pressing them tight so as to leave no gaps. Pour a third of the syrup mixture slowly and evenly over the cake (pace yourself: use a measuring cup with a pout). Pour a third of the cream mixture evenly over the cake. Repeat twice: Cake, syrup, cream. Cake, syrup, cream. Garnish the top with grated chocolate. If time allows, refrigerate a few hours to set. Serve at room temperature

Zuppa Inglese

Filed under: Chocolate Recipes, Dairy-Free Dessert Recipes, Dairy-Free Recipes, Dessert Recipes, Lavender Recipes, Levana, Levana Kirschenbaum, Pareve Recipes, Recipes, Trifle recipes, Vegan Desserts Recipes, Whole Foods Cookbook, Whole Foods Kosher Kitchen, Zuppa Inglese Recipes

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2 Questions

  1. elena orgel, on Said:

    where do you find lavender leaves for this recipe? can i substitute something else?
    Thank you

    • Lévana, on Said:

      Everyhwere that sells loose tea will have it. Very cheap. Yes you can use any other flavoring (vanilla, orange, coffee etc)