12th Day Before Christmas: Try Your Hand at “Zuppa Inglese”

Kick off the season with a little-known recipe that couldn't be made stateside until now.

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?”

Read more and get the recipe at Chicago Tribune…

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