Fruity Zuppa Inglese Recipe
Ingredients
| Custard Filling | ||
| Sponge Cake | ||
| Rum | 1/4 Cup (16 tbs) | |
| 1/4 cup maraschino or orange liqueur | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Vanilla | 1/2 Teaspoon | |
| 1/4 cup diced candied fruits and peels (optional) | ||
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.
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.
Chef
