Italian Rum Cake
|Fruit salad/Zabaglione||2 Cup (32 tbs)|
|Pound cake||12 Ounce, cut into medium-thin slices|
|Any prepared fruit in season||5 Cup (80 tbs)|
|Chopped candied fruit||1⁄2 Cup (8 tbs)|
|Fresh strawberries||1⁄2 Cup (8 tbs)|
|Grated chocolate||1⁄2 Cup (8 tbs)|
|Rum||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Prepare Fruit Salad and Zabaglione.
Arrange slices of pound cake in a large glass bowl.
Sprinkle a little rum over each slice.
Cover cake with a layer of Fruit Salad.
Cover Fruit Salad with a generous amount of Zabaglione.
Continue layers until bowl is filled.
Before serving, decorate with fresh strawberries and/or grated chocolate.
Fruit Salad: Combine fresh fruit, candied fruit, rum and sugar in a medium bowl.
Refrigerate until ready to use.
Fruit Salad can be prepared several hours ahead.
Zabaglione: In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick.
Set bowl or top part of double boiler over simmering water.
Do not let water boil.
Gradually add rum, beating constantly.
Continue beating until Zabaglione has doubled in volume and is soft and fluffy, 4 to 6 minutes.
Remove from heat and set pan or bowl containing mixture over a bowl full of ice water.
Stir with a whisk until mixture is warm.
Whip cream and fold it into warm mixture.
Zabaglione can be prepared several hours ahead and set over a bowl of ice water until needed.