Zuppa Inglese (english Soup) Italian
Ingredients
- 2 tablespoons butter or margarine
- 2 cups milk
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 12 ounces sponge cake
- 6 tablespoons light rum
- 3/4 cup raspberry jam
- 2 cups heavy cream
- 1/3 cup chopped candied fruit or chocolate sprinkles
Instructions
serves 10. Heat butter and milk to scalding. Mix 1/2 cup sugar, the cornstarch, and salt. Stir in hot liquid. Blend well and put in saucepan. Cook, stirring, until mixture thickens. Stir a little of the mixture into eggs and put back in saucepan. Cook, stirring until thick and smooth. Add vanilla and cool. Cut cake lengthwise into 3 layers. Put bottom layer in shallow bowl or trifle bowl. Trim to fit. Use pieces to fill in. Sprinkle with 2 tablespoons rum. Spread evenly over it , half of raspberry jam and then of cooled custard. Put second cake layer over custard. Cover with same amounts of rum, jam and custard. Add remaining layer. Sprinkle with 2 tablespoons rum. Whip cream until stiff. Add 1/4 cup sugar and spread over top and sides of cake. Decorate with chopped fruit. chill. Note: When I do this, I add melted chocolate to the 2nd custard. Instead of candied fruit, I use chocolate sprinkles or coloured sprinkles.
