Yield: 12 Servings
|8 eaches||Half eggshells full of marsa|
|8 teaspoons||Level sugar|
|1 each||Spongecake (10-12 inches dia|
|1 cup||Sweet rum|
|½ each||Whipping cream|
|½ cup||Chopped glazed fruit.|
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 min. 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 ⅓ cup rum over. cover with ⅓ 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