Italian Desserts Recipes - Rum Cake (Torta al Rum) Recipe

Ingredients                                     

• 1 sponge cake

• 1 wineglass liqueur (about 120 ml/1/2 cup)

• Zabaglione

• 300 ml/1 1/4 cups double (heavy) cream, whipped

• 10 cherries, stoned (pitted)

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Method:

1. Cut the sponge into three thin layers and put the bottom layer in a glass bowl.

2. Pour over one-third of the liqueur. Spread with Zabaglione and top with a sponge layer.

3. Sprinkle over a little more liqueur. Repeat with the third sponge and use the remaining liqueur. Chill until ready to serve.

4. Spread with the whipped cream and decorate with the cherries just before serving.