Recipe By : The Art of Italian Cooking
Serving Size : 12 Preparation Time :0:00
Categories : Italian Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Half eggshells full of marsa
2 tb Sugar
8 ts Sugar -- level
1/2 Whipping cream
1 Spongecake (10 to 12" diameter)
1/2 c Fruit -- chopped, glazed
1 c Sweet rum
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 blended.
Add marsala; beat thoroughly again. Put top of double boiler on
bottom that has water boiling, and cook mixture about 5 minutes or
until it begins to thicken. Beat constantly while cooking. Don't
boil. Set aside to cool.
Slice a spongecake into 3 layers. Place one layer on plate, pour
1/3 cup rum over. Cover with 1/3 of Zambalione. Repeat 2nd and 3rd
layer the same. When good and cold, beat whipping cream with 2 tb
sugar, and spread over the cake. Sprinkle with glazed fruit.
