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Cook'n in Italy 
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Italian Trifle |
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Serves: 12 Print this Recipe(Zuppa Inglese) Category: Spoon Desserts "English soup" is the whimsical name for this lush dessert. It is believed that Italian cooks borrowed the idea from English trifle and added Italian touches. 1 Sponge Cake or 1 (12-ounce) store-bought pound cake, cut into slices, 1/4 inch thick 1/2 cup sour cherry or raspberry jam 1/2 cup dark rum or orange liqueur 2 1/2 cups Pastry Cream, Chocolate and Vanilla Variation 1 cup heavy or whipping cream Fresh raspberries, for garnish Chocolate, for garnish 1 Prepare the sponge cake and pastry creams, if necessary. Then, in a small bowl, stir together the jam and rum. 2 Spoon half of the vanilla pastry cream into the bottom of a 3-quart serving bowl. Place 1/4 of the cake slices on top and brush with 1/4 of the jam mixture. Spoon half of the chocolate pastry cream on top. 3 Make another layer of 1/4 of the cake and jam mixture. Repeat with the remaining vanilla cream, 1/4 of the remaining cake and jam mixture, chocolate cream, and the rest of the cake and jam mixture. Cover tightly with plastic and refrigerate at least 3 hours and up to 24 hours. 4 At least 20 minutes before serving, place a large bowl and the beaters of an electric mixer in the refrigerator. Just before serving, remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. 5 Spoon the cream on top of the trifle. Garnish with raspberries and chocolate shavings. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Italian Trifle comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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