Italian Recipes - Zuppa Inglese

Ingredients       

• 1/3 cup sugar

• 1 tablespoon cornstarch

• 1/8 teaspoon salt

• 1 cup milk

• 2 slightly beaten egg yolks

• 1/3 cup Marsala, cream sherry, or orange juice

• 1/3 cup water

• 1/4 cup sugar

• 2 tablespoons orange liqueur or orange juice

• 1 cup whipping cream

• 1 10 3/4-ounce frozen loaf pound cake, thawed and cut into 15 slices

• 3 cups fresh raspberries

• 1 tablespoon sugar

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Method:

1. For custard, in a medium saucepan stir together the 1/3 cup sugar, the cornstarch, and salt Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir half of the hot mixture into egg yolks; return to remaining hot mixture in saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in Marsala. Transfer to a medium bowl; cover surface with plastic wrap. Chill about 2 hours (do not stir while chilling) or until completely cooled.

2. Meanwhile, for syrup, in a small saucepan combine the water and the 1/4 cup sugar. Cook over medium heat until boiling, stirring to dissolve sugar. Boil for 1 minute. Remove from heat; stir in orange liqueur. Cool.

3. In a chilled small mixing bowl beat 1/2 cup of the whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over). Gently fold into cooled custard.

4. In the bottom of a 2-quart soufflé dish or trifle dish arrange five of the cake slices, cutting to fit as necessary. Drizzle with about one-third of the syrup.

5. Spoon about half of the custard over cake; sprinkle with 1 1/2 cups of the raspberries. Repeat layers of cake, syrup, custard, and raspberries. Top with remaining five cake slices and drizzle with remaining syrup. Cover and chill for 3 to 4 hours.

6. To serve, beat together remaining 1/2 cup whipping cream and the 1 tablespoon sugar until soft peaks form. Spoon on top of cake layer.