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ZUPPA INGLESE (English Soup) Italian
serves 10

2 tablespoons butter or margarine
2 cups milk
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoons salt
2 eggs, beaten
1 teaspoon vanilla extract
12 oz sponge cake
6 tablespoons light rum
3/4 cup raspberry jam
2 cups heavy cream
1/3 cup chopped candied fruit or chocolate sprinkles

Heat butter and milk to scalding. Mix 1/2 cup sugar, the cornstarch,
and salt. Stir in hot liquid. Blend well and put in saucepan. Cook,
stirring, until mixture thickens. Stir a little of the mixture into
eggs and put back in saucepan. Cook, stirring until thick and
smooth. Add vanilla and cool. Cut cake lengthwise into 3 layers.
Put bottom layer in shallow bowl or trifle bowl. Trim to fit. Use
pieces to fill in. Sprinkle with 2 tablespoons rum. Spread evenly
over it , half of raspberry jam and then of cooled custard. Put
second cake layer over custard. Cover with same amounts of rum,
jam and custard. Add remaining layer. Sprinkle with 2 tablespoons
rum. Whip cream until stiff. Add 1/4 cup sugar and spread over top
and sides of cake. Decorate with chopped fruit. chill.

Note: When I do this, I add melted chocolate to the 2nd custard.
Instead of candied fruit, I use chocolate sprinkles or coloured


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