This article, written by Lisa Futterman, appears on Chicago Tribune.
Make Italian dessert zuppa inglese now that obscure liqueur is here
This sweet story begins in the pastry kitchen of a Philadelphia Italian fine-dining restaurant, where I worked as a pastry chef in the late 1980s. We turned out tray after tray of zuppa inglese, our banquet dessert — layers of rum-soaked sponge cake and cream, the cake dyed pink with grenadine. “Those Italians,” was my thought at the time, “why do they need a pink dessert?”
Like us on Facebook to receive more recipes, travel and stories.