Fratello’s Puts a Tasty Italian Accent on Lemon Pie

DEAR SOS: At our dinner at Fratello’s in West Los Angeles, they served the most wonderful version of lemon pie called zuppa Inglese. We would love the recipe, if possible.

--ESTHER

DEAR ESTHER: You’re in luck. You’ll be surprised at how easy the dessert is to make the Fratello’s way.

Zuppa Inglese, which means English soup in Italian, probably goes back to the 19th Century, when Britons touring Italy demanded trifle for dessert. According to Luigi Carnacina’s “Great Italian Cooking” (Abradale Press): “Since (the dessert) reminded the Italians of the way certain of their regional soups (bread soups) are put together, they called it ‘English soup.’ ” Carnacina prefers this version to other variations of the dessert.

The “trifle” dessert made with sponge cake has layers of lemon-flavored pastry cream studded with candied fruit bits and is topped with meringue baked to a golden tinge.

Fratello’s uses bakery pound cake with instant lemon pudding for a simple yet effective approach to the classic dessert, which would be ideal for Easter.

FRATELLO’S ZUPPA INGLESE

1 quart half and half

2 (3 1/2-ounce) packages instant lemon pudding

1 (10 3/4-ounce) package frozen pound cake, thinly sliced

2 egg whites

Prepare pudding according to package directions. Combine half and half with pudding mix and refrigerate until thickened. Cover bottom of 12-inch flat round oven-proof bowl or baking pan with 1/2 cake slices.

Spread pudding mixture over cake slices, covering completely. Layer remaining 1/2 cake slices over top.

Beat egg whites until stiff and spread over cake slices, covering completely. Bake at 350 degrees 12 minutes or until egg whites turn golden brown. Makes 8 servings.

Note: If desired, fold 1/2 cup finely diced mixed candied fruit into prepared pudding before layering cake.

DEAR SOS: Please, Canter’s potato salad. It’s really terrific.

--SHARON

DEAR SHARON: We are as delighted to have the recipe for this simple, to-the-point potato salad as you are. Thanks for asking.

CANTER’S FAIRFAX POTATO SALAD

6 potatoes, steamed

1 small onion, minced

1 small stalk celery, diced

1 small carrot, shredded

1/2 cup mayonnaise

1 tablespoon sugar

Salt, pepper

Peel and dice potatoes. Add onion, celery and carrot. Mix mayonnaise with sugar and season to taste with salt and pepper. Pour over potatoes and toss to coat well. Makes 6 servings.

DEAR SOS: I am especially interested in finding the recipe for Benihana’s ginger sauce.

--JERINE

DEAR JERINE: We’ve had many demands for the outstanding sauce served at the Japanese restaurant chain. The sauce can be served with any grilled meat, fish or poultry.

GINGER SAUCE BENIHANA

3 (1/2-inch) cubes peeled ginger root, chopped

1/2 cup soy sauce

1/4 cup vinegar

1 large onion, sliced

Place ginger, soy sauce, vinegar and onion in blender container. Blend at high speed 2 minutes or until ginger and onion are minced. Makes about 3/4 cup.