Italian Rum Cake

Name: Italian Rum Cake
Yield: serves 8 or more
Ingredients: 2 cups whole milk; 1 3/4 cups sugar; 4 teaspoons cornstarch; Pinch kosher salt; 3 large eggs; 2 ounces bittersweet chocolate, finely chopped; 1/3 cup diced candied orange peel; 1/4 cup rum; 2 cups heavy cream, chilled; 1/8 teaspoon ground cinnamon; 36 savoiardi cookies (ladyfingers)

December 14, 2011

This moist, creamy, and flavorful dessert, zuppa inglese (“English soup”), has its roots in the English trifle and it was thought that it first appeared during World War II, when British soldiers were stationed in Italy with only meager custard rations. However, the recipe appears in Pellegrino Artusi’s book, published in 1891, before any Allied forces had been stationed in Italy. Other theories reach as far back as the Renaissance. Zuppa inglese is traditionally made with sponge cake, but I use savoiardi (ladyfinger) cookies, as are used in tiramisù, hence making the assembly much quicker. This dessert was a staple of every Italian American restaurant, and every Italian bakery made a version of it.

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