Valley Fig Growers

Zuppa Inglese

Makes 6 to 8 servings


2 cups whole milk 

1 package (3 ounce) cook-and-serve vanilla pudding mix  

2 ounces semisweet baking chocolate, chopped  

1/8 teaspoon ground cinnamon 

1/4 teaspoon finely grated orange peel 

2/3 cup water 

1/3 cup plus 1 tablespoon granulated sugar 

1 package (8 ounce) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and thinly sliced 

2 tablespoons dark rum or 2 tablespoons water mixed with1 teaspoon vanilla extract  

1 1/2 cups frozen sweetened raspberries 

24 ladyfingers, split lengthwise 

1 cup whipping cream  


  1. Mix milk and pudding mix in medium saucepan with wire whisk. Bring to boil over medium heat, stirring constantly. Remove from heat. Divide pudding between two small bowls. Add chocolate and cinnamon to one; stir until chocolate melts. Stir orange peel into the other. Place plastic wrap on surface of each and chill 1 hour. Meanwhile, bring water and 1/3 cup sugar to boil in small saucepan. Stir in figs, reduce heat and simmer 2 minutes, stirring occasionally. Remove from heat, stir in rum and set aside to cool. Drain figs, reserving syrup. Combine frozen raspberries and figs.
  2. Arrange 5 ladyfinger halves in single layer in bottom of 2-quart bowl; brush with about 2 teaspoons syrup. Top with 1/3 cup fruit and 1/3 cup orange cream. Continue layering: 7 ladyfinger halves, 1 tablespoon syrup, 1/2 cup fruit, 1/2 cup chocolate cream, 10 ladyfinger halves, 1 tablespoon syrup, 3/4 cup fruit, remaining orange cream, 12 ladyfinger halves, 1 tablespoon syrup, remaining fruit, chocolate cream, ladyfingers and syrup. Cover with plastic wrap and refrigerate 4 to 24 hours. To serve, invert onto plate. Whip cream with 1 tablespoon sugar until stiff; pipe or spread over cake.
If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 656
  • % Calories from Fat 30%
  • Fat 22
  • Cholesterol 207
  • Protein 12
  • Carbohydrates 102
  • Fiber 7
  • Iron 4
  • Sodium 227
  • Calcium 175
  • Potassium 411