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Fruity Zuppa Inglese

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Ingredients
  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)
Directions

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

Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling

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