Servings: 16-20
Ingredients:
Italian Sponge Cake, prepared in three 11 x 7 x 1-1/2 in. cake pans
Pineapple Cream Filling (chilled)
Chocolate Cream Filling (chilled)
4 oz. rum
2 tbsp cold water
candied or maraschino cherries to garnish
Procedure:
Make the sponge cake and the two cream fillings in advance, and chill the fillings. Combine the rum and water and set aside. Trim each of the three sponge cake layers by placing one at a time on an 8x11-1/2 in oval platter and trimming the cake to fit the platter. Set two layers aside. Save all leftover pieces cut from the cake.
Sprinkle the first layer of cake with one-third of the rum mixture and spread with Pineapple Cream filling. Top with second layer and sprinkle with one-third of rum mixture. Spread with Chocolate Cream Filling. Top with Third layer and sprinkle with remaining rum mixture. Cover cake with waxed paper. Place in refrigerator for several hours to chill.
From leftover cake pieces, make a square, diamond or heart shape for top of Zuppa.
For frosting use whipped cream. Garnish with candied cherries. Store in refrigerator until ready to serve.
Source: Angela Driscoll
Recipes collected and reproduced by Diane and Steve Schwartz and family and friends