About this recipe:This Zuppa Inglese recipe is an Italian cream rum cake that requires no baking. It is sooo rich and delicious...My Mum made it for special occasions. For a slightly different taste use almond sponge cookies and almond flavouring in place of the rum.
1 (300g) jar maraschino cherries
1 teaspoon rum flavoured extract
1 (100g) package instant vanilla pudding mix
1 (100g) package instant chocolate pudding mix
2 (90g) packages ladyfinger cookies
2 cups (500ml) thickened cream
1 teaspoon caster sugar
60g almonds, lightly toasted
Directions Prep:30min › Extra time:2hr chilling › Ready in:2hr30min
In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
In a 24x34cm (9x13 inch) baking tin, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.