Quick Italian Rum Cake Cups Recipes

QUICK & EASY ITALIAN RUM CAKE CUPS

Steps:

• Separate 8 ladyfingers on work area.
• Using a pastry brush, paint the ladyfingers with the rum as mentioned, I have halved this original qty- her recipe calls for 3 oz.
• Line small glass dessert cups with the ladyfingers.
• Top with heaping spoonfuls of prepared vanilla instant pudding (about 1/2 cup) per dish.
• Sprinkle sliced strawberries with sugar and toss to coat.
• Top the dessert cups with the strawberries and a dollup of coolwhip/heavy cream and sprinkle with almonds.
• Serve, or chill until dessert time.
• Enjoy!

QUICK ITALIAN RUM CAKE CUPS

Steps:

• Separate lady fingers or spread out 4 individual sponge cakes on a work surface. Using a pastry brush, liberally paint the cake with rum. Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.

QUICK ITALIAN RUM CAKE CUPS

Steps:

• Separate lady fingers or spread out 4 individual sponge cakes on a work surface. Using a pastry brush, liberally paint the cake with rum. Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.

ITALIAN RUM CAKE CUPS

Steps:

• Separate ladyfingers on a work surface.
• Using a pastry brush, liberally paint the cake with rum.
• Line small glass desert cups or cocktail glasses with cake.
• Prepare the instant pudding according to the package directions, using the milk.
• Top with heaping spoonfuls of prepared vanilla pudding, about ½ cup per serving dish.
• Sprinkle sliced strawberries with sugar and toss to coat.
• Top dessert cups with sliced berries and sliced almonds and serve or refrigerate until dessert time.

ITALIAN RUM CAKE

Steps:

• For the pastry cream: Pour the milk into a medium saucepan set over low heat. Whisk in 1/2 cup sugar, the cornstarch, and pinch of salt, and bring the milk to a simmer, just to dissolve the sugar.
• Whisk eggs in a medium bowl. While whisking, slowly pour the hot milk into the eggs to temper them, then pour the mixture back into the saucepan. Return the saucepan to medium-low heat, and cook, stirring and whisking, until the mixture just simmers and thickens. Immediately remove from the heat and scrape into a bowl to cool. Mix in the chocolate and orange peel. Refrigerate until chilled and thickened, at least 1 hour.
• For the sugar syrup: Bring 3 cups water and 1 cup of the sugar to a boil in a saucepan. Boil until reduced by about a quarter. Remove from heat, stir in the rum, and let cool completely.
• When you are ready to assemble the zuppa, whip the cream and remaining 1/4 cup sugar to form soft peaks. Fold half of the whipped cream, along with the cinnamon, into the chilled pastry cream.
• Make a flat layer with half of the savoiardi in a 9-by-13-inch Pyrex or ceramic dish. Brush with half of the sugar syrup to moisten, then spread half of the pastry cream on top. Top with another layer of savoiardi, and brush on the remaining syrup. Spread the rest of the pastry cream over top in an even layer, then spread with the whipped cream. If you have any savoiardi left, crumble them over the top. Chill several hours, or overnight, to let the flavors blend before serving.