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Fruity Zuppa Inglese

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  Custard filling 1⁄2 Cup (8 tbs)
  Sponge cake 1
  Rum 1⁄4 Cup (4 tbs)
  Maraschino/Orange liqueur 1⁄4 Cup (4 tbs)
  Whipping cream 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Vanilla 1⁄2 Teaspoon
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1952 Calories from Fat 775

% Daily Value*

Total Fat 86 g132.6%

Saturated Fat 55.5 g277.3%

Trans Fat 0 g

Cholesterol 494.3 mg164.8%

Sodium 528.6 mg22%

Total Carbohydrates 229 g76.5%

Dietary Fiber 3.6 g14.5%

Sugars 184.1 g

Protein 10 g20.7%

Vitamin A 6.9% Vitamin C 1.6%

Calcium 34.8% Iron 26.7%

*Based on a 2000 Calorie diet

Fruity Zuppa Inglese Recipe