Zuppa Inglase***kbm93a Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
8 each: Half eggshells full of marsa,
8 tsp: Level sugar,
1 each: Spongecake, (10-12 inches dia
1 cup: Sweet rum,
2 tbsp: Sugar,
1/2 each: Whipping cream,
1/2 cup: 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 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 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
Source from luhu.jp
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 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
Source from luhu.jp