Fruity Zuppa Inglese
|Custard filling||1⁄2 Cup (8 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
|Maraschino/Orange liqueur||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Diced candied fruits and peels||1⁄4 Cup (4 tbs)|
Prepare Custard Filling.
Prepare Sponge Cake in 10-inch tube pan.
Cut cake horizontally into 4 layers.
Sprinkle rum atop 2 of the layers and liqueur atop remaining layers.
Beat 1/2 cup cream just till soft peaks form; fold into cooled Custard Filling.
Place bottom cake layer, crust side down, on serving plate.
Spread with 1/3 of the custard mixture.
Repeat the layers of cake and custard 2 more times, alternating the rum and liqueur cake layers.
Top with remaining cake layer.
Cover; chill for 3 to 4 hours.
Just before serving, combine remaining cream, sugar, and vanilla; beat till stiff peaks form.
Spread atop cake.
Garnish with candied fruits, if desired.