Zuppa Inglese I

Although the true origin of the name Zuppa Inglese (zoo-pah ing-glay-say) is not known, this dessert does bear a great resemblance to an English trifle. This delicious dessert consists of layers of Marsala-soaked sponge and Zabaglione and it would make an ideal ending to a special dinner parly.

2 X 7-inch Sponge Cakes, sliced across in half 18 fl. oz. Zabaglione, cooled 8 fl. oz. Marsala 16 fl. oz. double cream , stiffly whipped 18 Maraschino cherries

Place one half of a sponge, cut side uppermost, on a serving plate. Sprinkle over one quarter of the Marsala. Spread one third of the zabaglione over the sponge. Continue making layers in this way until all the ingredients are used up ending with a layer of sponge.

Using a flat-bladed knife, spread the cream over the top and sides of the trifle. Arrange the cherries decoratively over the surface and place the trifle in the refrigerator to chill for 1 hour before serving.

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