| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
|
Sponge cake |
| 1 |
c |
Dry sherry |
| 4 |
c |
Custard |
| 1 |
lb |
Macaroons |
| 1/2 |
c |
Sliced almonds |
| 2 |
c |
Fresh raspberries |
| 1 |
c |
Heavy cream, whipped |
|
|
Candied violets |
INSTRUCTIONS
Cut the cake in half, lengthwise, then into sections to fit the
bottom of a glass bowl. Or line the bowl with biscuits. Sprinkle with
sherry. Spread over the cake a layer of custard. Sprinkle with 1/2
cup macaroons, almonds & a layer of raspberries. Repeat the layers
until the dish is almost full. Top with whipped cream & decorate with
candied violets.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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