Zuppa Inglese

For the dough, separate the eggs. Beat the egg whites until stiff, then sprinkle in 40 grams (approximately 2 tablespoons) of sugar. Beat the egg yolks until thick and creamy with the remaining sugar and water. Fold in the whites. Sift the flour, cornstarch and baking powder over the top and gently fold in with a whisk.

Line the bottom of a springform pan (26 cm diameter) (approximately 10 inches) with parchment paper. Pour in the dough. Bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, convection 180°C or 350°F) for 20-30 minutes. Carefully remove the cake from the pan and turn out onto a wire rack lined with baking paper and remove the baking paper from the top. Let cool fully, then cut twice horizontally to form 3 layers. Cut into 1x4 cm (1/2 x 1 1/2 inch) strips. Brush half of the sponge strips with liqueur and the other half with rum. Cover and set aside for 1 hour.

For the filling, mix the flour with sugar, vanilla and egg yolks, then gradually stir in the milk. Bring to a boil, stirring constantly, then pour into a bowl. Beat over a cold water bath and allow to cool.

For decoration, cut the candied fruit into small pieces. Line the bottom of a shallow, round baking dish (26 cm diameter) (approximately 10 inches) with the liqueur-soaked cake strips. Distribute some of the filling and some candied fruit on top, and continue layering in this manner, forming a dome shape.