Zuppa Inglese

PINEAPPLE CREAM FILLING (Crema d' Ananasso ) 1 1/2 cups milk 1/2 cup sugar 2 tablespoons cornrstarch 1/8 teaspoon salt 1/2 cup cold milk 3 eggs, slightly beaten 1 1/2 cups crushed pineapple 1 teaspoon vanilla Scald milk in double boiler. Sift together into a saucepan, sugar, cornstarch, salt, then add stirring well 1/2 cup cold milk. Wash double boiler to remove scum. Stirring gently and constantly, bring corn starch mixture rapidly to boiling over direct heat and cook for 3 minutes. Pour into double boiler top and place over simmering water. Cover and cook about 12 minutes. Stirring 3 or 4 times, Vigorously sir about 3 tablespoons of hot mixture into beaten eggs. Immedialtely blend into mixture in double boiler. Cook over simmering water 3-5 min. Stir slowly to keep mixture cooking evenly. Remove from heat. Cover and cool. Stir in crushed pineapple and vanilla. Chill in fridge. Makes 3 cups. CHOCOCOLATE CREAM FILLING: Follow above recipe for Pineapple cream. Add 1 1/2 oz chocolate to milk and heat to scalding. Beat smooth. Increase sugar to 2/3 cups. Omit Pineapple. BUTTER CREAM FROSTING (chiacciata di Burro) 2/3 cup butter 1 1/2 teaspoon rum 1 1/2 teaspoons vanilla extract 6 cups sifted confectioners sugar 1 egg white, slightly beaten 3-6 tablespoons cream Cream together, butter,rum and vanilla. Add confectioners' sugar gradually, creaming until fluffy after each addition. Stir in egg white. Blend in cream gradually, 1 tablespoons at a time until right consistency for decorating. Make cream fillings ahead and chill in refrigerator. Combine and set aside the 1/2 cup rum and 2 tablespoons cold water. Trim each layer of the pound cake to fit container in which the Zuppa Ingelese is going. Round or Square. Save all left over pieces. Sprinkle first layer of pound cake with one third of rum mixture and spread with pineapple cream filling. Top with second layer and sprinkle with one third of rum mixture. Spread with chocolate Cream filling. Top with third layer and sprinkle with remaining rum mixture. Cover cake with waxed paper and place a plate on top. Place in fridge for several hours to chill. From left over pieces of cake make a square or diamond or heart shape for top of Zuppa. Frost top and sides with Butter frosting. To decorate use pastry bag . Garnish with nuts and cherries. Store Zuppa Inglese in refrigerator til ready to serve.