Italian Rum Cake (Zuppa Inglese-Inspired)

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A Tipsy, Creamy Showstopper

Why This Cake Steals the Show

🍷 Rum-soaked layers that whisper “ciao bella!”
🍫 Silky chocolate custard meets airy whipped cream
🇮🇹 Roman holiday vibes without the airfare
🎉 Special enough for celebrations, easy enough for Sundays

Ingredients

Sponge Cake

4 large eggs, separated
¾ cup (150g) sugar
1 tsp vanilla extract
1 cup (125g) all-purpose flour
1 tsp baking powder
¼ tsp salt

Rum Syrup

½ cup (120ml) water
⅓ cup (65g) sugar
⅓ cup (80ml) dark rum (or rum extract + 1 tsp vanilla)

Chocolate Custard

2 cups (480ml) whole milk
4 egg yolks
½ cup (100g) sugar
⅓ cup (40g) cornstarch
½ cup (90g) chopped dark chocolate
1 tbsp butter

Whipped Cream

1½ cups (360ml) heavy cream
¼ cup (30g) powdered sugar

Optional:
Bitter cocoa powder for dusting
Toasted almonds for crunch

Step-by-Step Instructions

1. Bake the Sponge

  1. Preheat oven to 350°F (175°C). Line 9″ springform pan.
  2. Whip egg whites to stiff peaks; gradually add sugar.
  3. Fold in yolks, vanilla, then sifted dry ingredients.
  4. Bake 25-30 minutes until golden. Cool completely.

2. Soak with Rum Syrup

  1. Simmer water and sugar until dissolved. Off heat, add rum.
  2. Poke cake all over with skewer; slowly pour syrup over.

3. Make Chocolate Custard

  1. Heat milk until steaming. Whisk yolks, sugar, and cornstarch.
  2. Temper egg mixture with hot milk, return to pot.
  3. Cook until thick, stirring constantly. Off heat, stir in chocolate and butter.
  4. Cool with plastic wrap touching surface.

4. Assemble

  1. Slice cake horizontally into 3 layers.
  2. Alternate layers: cake → custard → whipped cream (repeat).
  3. Chill 4+ hours. Dust with cocoa before serving.

Pro Tips

🍾 Booze control: Reduce rum to 3 tbsp for subtle flavor
⏳ Make ahead: Cake soaks up flavors better next day
🍒 Festive twist: Add a layer of amarena cherries

Serving Suggestions

☕ Pair with espresso or vin santo
🎂 Garnish with chocolate curls for elegance
🍽️ Use a trifle dish to showcase layers

“Like tiramisu’s chocolate-loving cousin!” 🇮🇹❤️

Storage: Keeps refrigerated 3 days. Not freezer-friendly due to custard.

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