March Recipe
ZUPPA INGLESE
ITALIAN TRIFLE
1-quart milk (or half & half)
1-teaspoon vanilla
8 teaspoons sugar
8 egg yolks
6 tablespoons flour
2 teaspoons grated lemon rind
2 tablespoons grated lemon rind
2 tablespoons butter
1 large sponge cake or 2 doz ladyfingers
6 oz rum and 6 oz maraschino cherries w/juice
mixed together
Whipped Cream or cool whip
3 teaspoons confectioner’s sugar
Thin lemon and orange slices
Use microwave to scald milk. Use medium setting and test occasionally to see that milk does NOT burn. In microwave scald the milk. Blend in sugar, egg yolks, flour and grated lemon stirring occasionally. Cook on medium heat setting in microwave until mixture is thick and smooth. Remove from heat add in butter. Set aside to cool; stir occasionally to maintain a smooth consistency and release steam from pudding.
Cut sponge cake in ½ slices (or use lady finger) and soak them in rum and cherry mixture. Pour half of pudding into bottom of large glass bowl and smooth out. Arrange ½ soaked cake slices on top, and then cover with rest of pudding. Arrange rest of soaked cake slices on top. Sweeten cream with confectioner’s sugar and whip until stiff or use cool whip. Spread over top of dish. Chill for at least one hour before serving in slices. Garnish with slices of lemon, and orange and cherries. Serves 6