ZUPPA INGLESE

GREETINGS FROM CARMELA'S CUCINA,

I was interviewed today and as part of the segment we did a live taping of one of my favorite holiday desserts, Zuppa Ingeles. And since all of the department stores are already talking about Christmas why can't we? This is a perfect dessert for the Christmas season or an alternative to Pumpkin Pie for Thanksgiving. No matter when you make it your guests are going to love Zuppa Inglese or English Trifle and what is even better it is, oh so easy to make.

Buon appetito,

Carmela Tursi Hobbins

ZUPPA INGLESE (English Trifle)

1 large frozen pound cake, angel food cake or 2 packages of lady fingers

1-3 ounce package of Instant French Vanilla Pudding

1 pint whipping cream

4 tablespoons Amaretto Liqueur

1 cup raspberry preserves

1-3 ounce package sliced almonds

Maraschino cherries for garnish

Cut the pound cake or angel food cake into cubes. (leave the lady fingers whole) Prepare the pudding according to the package directions and refrigerate for 30 minutes. Whip the cream until it forms soft peaks. Refrigerate until ready to assemble the dessert.

To assemble: Place half of the cake in a trifle or clear glass bowl and sprinkle with half of the Amaretto. Spread 1/2 cup of the raspberry preserves over the cake, allowing some to dribble down the sides of the bowl. Pour 1/2 of the pudding over the preserves. Spread 1/2 of the whipped cream over the pudding. Repeat the layers ending with the whipped cream. Sprinkle the almonds over the whipped cream and decorate with Maraschino cherries. Refrigerate for 2 to 3 hours before serving.

When ready to serve, scoop the Zuppa Inglese into a bowl and top with a cherry.

MAKES 12 SERVINGS.