Pandoro Zuppa Inglese

Pandoro Zuppa Inglese with Alkermes

1 large Pandoro cake (or sponge cake or savoiardi biscuits)

1 small box instant chocolate pudding

1/4 cup dark rum

1 small box instant vanilla pudding

1/2 pint whipping cream

1/4 cup confectioners' sugar

alkermes (I diluted it slightly with a simple sugar syrup made by boiling some sugar with water)


Mix the packaged instant pudding according to directions on the box (or make pastry cream from scratch.) Add the rum to the chocolate pudding. Whip the 1/2 pint of cream with the sugar, and fold 1 cup of the whipped cream to the vanilla pudding. Save the rest for the top.

Slice the pandoro cake. Place the chocolate pudding on the bottom of a large glass bowl and cover with slices of the pandoro (or sponge cake or savoiardi biscuits.) Sprinkle alkermes on top, then cover with the vanilla pudding. Place more slices of pandoro on top of the vanilla pudding and sprinkle with more alkermes.

Spread the remaining whipped cream on top and decorate with colored sprinkles.