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Zuppa Inglese #2 Italian Rum Cake

Published November 07, 2007        by Nicole

Straying from our usual recipes for cookies and brownies, is this recipe.


  • 8 egg yolks
  • 8 half eggshells full of
  • 8 level tsp. sugar
  • 1 sponge cake (10-12 inches in diameter)
  • 1 cup sweet rum
  • 2 tbs. sugar
  • 1/2 pt. whipping cream
  • 1/2 cup chopped glazed fruit


Zabaglione (Marsala Custard): Break egg yolks into top part of large double broiler. Add sugar. Beat with egg beater until light lemon color and thoroughly blended. Add
Marsala; beat thoroughly again.

Place boiling water in lower part of double broiler. Cook egg-yolk mixture (over boiling water) about 5 minutes or until it begins to thicken. While cooking, be sure to beat consistently. Do not allow to boil. Remove from fire immediately upon first sign of bubble. Set aside to cool.

Slice sponge cake into 3 layers. Place one layer on cake plate; pour 1/3 cup rum over it. Cover with 1/3 of Zabaglione. Place second layer of cake over this; alternate with rum and Zabaglione. Place in refrigerator. When ready to serve, pour cream in mixing bowl; add 2 tbs. of sugar; whip until stiff. Spread over top and sides of cake just before serving. Sprinkle with chopped glazed fruit.

Serves 12 to 14.