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Zuppa Inglese
Chill: 5 hrs to 6 hrs
Cool: 2 hrs
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 pound cake, thawed and cut into 1/3-inch slices
- 3 cups fresh raspberries
- 1 tablespoon sugar
- Chocolate shavings
- Fresh raspberries (optional)
Directions
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, sherry, or orange juice. Transfer to a medium bowl; cover surface with plastic wrap and chill about 2 hours, without stirring, 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. Gently fold into cooled custard.
4. To assemble:In the bottom of a 2-quart souffle dish or trifle dish, arrange about one-third of the cake slices, cutting to fit as necessary. Drizzle with about one-third of the syrup. Spoon about half of the custard over cake; sprinkle with half of the raspberries. Repeat cake, syrup, custard, and raspberry layers. Top with remaining cake slices and drizzle with remaining syrup. Cover and chill for 3 to 4 hours.
5. Just before serving, beat remaining 1/2 cup whipping cream and the 1 tablespoon sugar until soft peaks form. Spoon on top of cake layer. Sprinkle with chocolate shavings and, if desired, additional raspberries. Makes 8 servings.
