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Zuppa Inglese

Pound cake, sliced
Pineapple cream filling (recipe follows)
Chocolate cream filling (recipe follows)
1/2 cup rum
2 tablespoons cold water
butter cream frosting (recipe follows
candied cherries
crushed nuts


1 1/2 cups milk
1/2 cup sugar
2 tablespoons cornrstarch
1/8 teaspoon salt
1/2 cup cold milk
3 eggs, slightly beaten
1 1/2 cups crushed pineapple
1 teaspoon vanilla

Scald milk in double boiler. Sift together into a saucepan, sugar,
cornstarch, salt, then add stirring well 1/2 cup cold milk. Wash
double boiler to remove scum. Stirring gently and constantly, bring
corn starch mixture rapidly to boiling over direct heat and cook
for 3 minutes. Pour into double boiler top and place over simmering
water. Cover and cook about 12 minutes. Stirring 3 or 4 times,
Vigorously sir about 3 tablespoons of hot mixture into beaten eggs.
Immedialtely blend into mixture in double boiler. Cook over simmering
water 3-5 min. Stir slowly to keep mixture cooking evenly. Remove
from heat. Cover and cool. Stir in crushed pineapple and vanilla.
Chill in fridge. Makes 3 cups.

Follow above recipe for Pineapple cream. Add 1 1/2 oz chocolate to milk
and heat to scalding. Beat smooth. Increase sugar to 2/3 cups. Omit

BUTTER CREAM FROSTING (chiacciata di Burro)

2/3 cup butter
1 1/2 teaspoon rum
1 1/2 teaspoons vanilla extract
6 cups sifted confectioners sugar
1 egg white, slightly beaten
3-6 tablespoons cream

Cream together, butter,rum and vanilla. Add confectioners' sugar
gradually, creaming until fluffy after each addition. Stir in egg
white. Blend in cream gradually, 1 tablespoons at a time until
right consistency for decorating.

Make cream fillings ahead and chill in refrigerator. Combine and
set aside the 1/2 cup rum and 2 tablespoons cold water. Trim each
layer of the pound cake to fit container in which the Zuppa Ingelese
is going. Round or Square. Save all left over pieces. Sprinkle first
layer of pound cake with one third of rum mixture and spread with
pineapple cream filling. Top with second layer and sprinkle with
one third of rum mixture. Spread with chocolate Cream filling.
Top with third layer and sprinkle with remaining rum mixture. Cover
cake with waxed paper and place a plate on top. Place in fridge
for several hours to chill.

From left over pieces of cake make a square or diamond or heart
shape for top of Zuppa. Frost top and sides with Butter frosting.
To decorate use pastry bag . Garnish with nuts and cherries. Store
Zuppa Inglese in refrigerator til ready to serve.


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