Ingredients: |
Ingredients: 10 3/4OZ thawed and cut into 1/3-inch-thick slices frozen and thawed loaf Pound Cake
3C fresh Raspberries
1/2C Whipping Cream
1tbsp Sugar
Chocolate shavings
fresh Raspberries (OPTIONAL)
ORANGE SYRUP
In a small saucepan, combine 1/3C water,1/4C sugar.
Bring to a boil over medium heat, stirring to dissolve sugar
Boil for 1min; Remove from heat
Stir in 2tbsp Orange Liqueur OR Orange Juice
Cool
MARSALA FILLING
In medium saucepan, stir together 1/3C sugar, 1tbsp cornstarch and 18tsp salt
Stir in 1C milk
Cook and stir until thickened and bubbly
Cook and stir for 2mins more
IN a small bowl, beat 2 egg yolks with a fork
Gradually stir half of the hot milk mixture into egg yolks; return to remaining mixture in saucepan
Cook and stir until bubbly
Cook and stir for 2mins more
Remove from heat
Stir in 1/3C Marsala, cream sherry OR orange juice
Transfer to a medium bowl; Cover the surface with plastic wrap
Chill mixture about 2hrs OR until completely cooled
(DO NOT STIR DURING COOLING)
In chilled small mixing bowl, with chilled beaters, beat 1/2C whipping cream on medium speed of an electric mixer until soft peaks form
Gently fold into Marsala mixture
|
Directions: |
Directions:Prepare Orange Syrup and Marsala filling
In the bottom of a 2-quart soufflé dish OR trifle dish, arrange about 1/3 of the cake slices, cutting to fit
Drizzle with about 1/3 of Orange Syrup
Spoon about half of the Marsala filling over the cake: Sprinkle with half of the raspberries
Repeat layers
Top with remaining cake slices
Drizzle with remaining Orange Syrup
Cover
Chill for 3-4hrs |
This recipe for ZUPPA INGLESE is from