The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Zuppa inglese (Italian trifle)


400 g sponge cake
400 g custard
3 egg whites
3 tbs. icing sugar
Alkermes and rum to flavour it

Cut the sponge cake into slices and soak one part of it in the rum, the other in Alkermes. Place some of the slices on the bottom of a Pyrex-dish and cover it with custard. Continue alternating the layers, ending with a top layer of cream. Beat the egg whites with the sugar and pour them over the trifle; bake at 150°C for about 20 minutes.