Literally translated, the Italian means English soup and no doubt derives from the related English tipsy cake or trifle. For this showy party dessert, layers of cake are lightly soaked in rum and covered with rich custard and fruits.


  • 4 layers(9-inch round)sponge or angel cake, from mix or homemade
  • 1 package vanilla pudding mix
  • 1 teaspoon grated lemon peel
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 2 teaspoons vanilla
  • 1/2 cup dark rum
  • 1 cup strawberry jam or preserves
  • Whole strawberries or candied fruits


Bake layers by package directions, or about 25 minutes. Cool. Prepare pudding by package directions using 1 1/2 cups milk. Add lemon peel. Cool with plastic wrap placed directly on surface. Combine heavy cream and sugar; whip until stiff. Add vanilla, fold 1 cup into cooled pudding. Keep rest well chilled. Place one cake layer on large serving plate; sprinkle with about 2 tablespoons rum. Spread with about 2 to 3 tablespoons jam and one-third of the custard. Repeat with two more layers of cake, rum, jam and custard. Put on top layer. Sprinkle with last of rum; spread with jam. Frost sides of cake with the whipped cream making a pretty ruffled rim around the top edge but leaving jam uncovered. Chill or serve at once. Decorate top with whole strawberries or candied fruits set in the jam.

Makes 10 to 12 servings

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Submitted 6/13/05.
Source: Wonderful World Of Cooking:May 1967
Submitted By: Linda Wilson
Zuppa Inglese (Italian Tipsy Cake)