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Zuppa Inglese

Source of Recipe

Posted by Bev


List of Ingredients

9 egg yolks
2/3 cup sugar
1/2 cup orange juice
1/2 cup Marsala wine or sweet sherry
1 1/2 teaspoons unflavored gelatin
5 seedless oranges
1 (10-inch) sponge cake or angel food cake
1/2 cup chopped nuts
3 to 4 tablespoons finely chopped candied orange peel
2 cups heavy cream
Bing cherries (garnish)




Recipe

Beat egg yolks, adding sugar gradually, until very tick and light. Add orange juice, wine and gelatin which has been softened in 2 tablespoons of water. Mix well and pour into a double boiler. Cook over simmering water, beating constantly with a rotary beater until custard is thick and doubled in bulk abut 8 or 9 minutes. Immediately set the pan of sauce in cold water to chill.

Peel oranges with a sharp knife and cut into sections, avoiding all connecting membranes.

Split the cake into 3 layers. Lift the large layer of cake onto the center of a cake plate. Spread 1/3 of the cold zabaglione (the custard) on the cake layer, arrange 1/3 of the orange sections on it and sprinkle with nuts and about 1 tablespoon of the candied orange peel.

Put the second layer of cake on top of this and repeat the routine with zabaglione, oranges, nuts and peel. Put on top layer of cake and heap the remaining zabaglione on it. If some of the zabaglione comes out between the layers, smooth it onto the sides of the cake.

Refrigerate overnight. Whip the cream and frost the sides of the cake, mound the rest on top. Sprinkle the center with bits of candied orange peel and make a border around the outer rim of the top with orange sections. Decorate the platter with mounds of orange sections and pitted Bing cherries stuffed with orange peel if you wish.