Italian Pastry Cream Sponge Cake

(Zuppa Inglese)

1 cup powdered sugar
6 large egg yolks
6 tbsp. flour
3 cups milk
2 tsp. grated lemon rind
1 loaf angel food cake, cut into slices
1/4 cup grenadine or raspberry syrup
4 tbsp. cognac
1 tbsp. white rum
2oz. semisweet chocolate, melted
1/4 cup coarsely chopped almonds

Put sugar and yolks in a large bowl, and beat until pale yellow. Gradually add
flour, beating until smooth.

Heat milk over medium-high heat in a medium, heavy saucepan to 180° or until
tiny bubbles form around edge (do not boil). Gradually add the hot milk to
sugar mixture, stirring constantly with a whisk. Return the milk mixture to
pan. Cook the mixture over medium heat until thick (about 8 minutes),
stirring constantly. Remove from heat. Stir in rind.

Spoon 1/4 cup custard into the bottom of a 2-qt. soufflé dish or compote.
Arrange one-third of the cake slices in a single layer over custard.

Combine the grenadine, Drambuie, cognac, and rum. Brush the grenadine mixture
over cake slices until wet. Spread 1¼ cups custard over cake slices.
Arrange one-third of the cake slices in a single layer over custard. Brush
the grenadine mixture over cake slices until wet. Combine 1¼ cups custard
and chocolate, and spread over cake slices. Arrange remaining cake slices
over custard. Brush with remaining grenadine mixture. Spread remaining
custard over cake slices. Sprinkle with almonds. Cover and chill at least 4 hours.

9 servings