Serves 10 to 14
It means “English Soup” because its base is English custard, but it’s really a marvelous, moist Italian confection—cake soaked with rum, layered with marmalade and custard, and covered with a meringue. The curious name presumably derives from a resemblance to English trifle.
• ½ cup sugar
• ½ cup flour
• pinch of salt
• 2 cups hot milk
• 4 egg yolks, lightly beaten
• 2 Tbs. Marsala or brandy
• ¼ tsp. vanilla extract
• 1 large sponge cake, preferably stale
• 1 cup dark rum
• ¾ cup apricot or peach marmalade
• 4 egg whites
• pinch of salt
• pinch of cream of tartar
• ¼ cup sugar
1. Mix together the sugar, flour, and salt in a medium-sized, heavy-bottomed saucepan. Pour the hot milk over the dry mixture and beat it with a whisk until it is smooth. Heat it gently, stirring all the while with a whisk, until it begins to thicken, about 4 to 6 minutes. Whisk in the egg yolks and continue stirring over low heat a few minutes more, until the custard is very thick and glossy. Remove it from the heat and stir in the Marsala or brandy and the vanilla. Allow the custard to cool completely, stirring it occasionally to prevent a skin from forming.
2. Cut a stale sponge cake in ¾-inch strips. Arrange a layer of the sponge cake strips in the bottom of a large, ovenproof serving dish. Sprinkle the cake with ½ the rum, then spread the marmalade over it evenly and, over the marmalade, carefully spread about ⅔ of the custard.
3. Arrange the remaining cake strips in an even layer on top of the custard and sprinkle the rest of the rum over it. Spread the remaining custard over the second layer of cake. Chill the zuppa.
4. Beat the egg whites with a pinch of salt and a pinch of cream of tartar until they hold stiff, glossy peaks. Gradually beat in the sugar.
5. Cover the zuppa with the meringue and swirl it around with a spoon or small spatula so that it forms peaks in an attractive pattern. Bake the zuppa in a preheated 325 degree oven for 10 to 12 minutes, or until the meringue is golden brown on its peaks. Chill for an hour or two before serving.
