Zuppa Inglese Alla Romana

A great cake recipe for any occasion:

Cut sponge cake into 1/2 cm thick slices, soak one half with Amaretto or Alchermes, the other with rum.

For the cream, beat egg yolks, sugar and lemon zest with electric whisk until thick and fluffy. gradually add sifted flour and milk. Bring creme to a simmer over low heat, stirring throughout. Remove from heat and cool while stirring. In the center of an ovenproof dish, mold a small bit of Krem and top with Alchermes-soaked sponge slices. Evenly distribute remaining Krem and fruit on top in a dome shape and cover with the rum sponge.

Whip the egg whites until very stiff, gradually adding the sugar. Spread on the sponge and bake in a heated oven at 100 °C (gas mark 1) for 15 to 20 minutes until light yellow. Serve chilled.

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