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Zuppa Inglase
Yields: 12 serving(s)
Ingredients
- 8 half eggshells full of marsa
- 8 teaspoon(s) level sugar
- 1 spongecake (10-12 inches dia
- 1 cup(s) sweet rum
- 2 tablespoon(s) sugar
- 1/2 whipping cream
- 1/2 cup(s) chopped glazed fruit.
Directions
- This is the easy looking one from “the art of italian cooking.
- Zuppa inglese means english soup but is really an italian rum cake concoction.
- Make the zabaglione custard first.
- You break egg yolks into top part of double boiler.
- Add sugar.
- Beat with until light lemon color and balended.
- Add marsala; beat thoroughly again.
- Put top of double boileron bottom that has water boiling, and cook mixture about 5 minutes Or til it begins to thicken.
- Beat constantly while cooking.
- Dont.
- Boil.
- Set aside to cool.
- Slice a spongecake into three layers.
- Place one layer on plate, pour 1/3 cup rum over.
- Cover with 1/3 of zambalione.
- Do 2nd and 3rd layer the same.
- When good and cold, beat whipping cream with 2 tbls.
- Sugar, and spread over the cake.
- A sprinkle with glazed fruit.
- Served 12-14.
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