INGREDIENTS

INSTRUCTIONS

First, make a soft, rich custard: beat 4 egg yolks until light and
pale yellow.  Heat 2 cups light cream with 1/4 cup sugar and 1
tablespoon orange flower water or vanilla. Add beaten egg yolks,  while
beating very hard. Then cook without boiling, stirring  continuously
until custard coats the spoon.  Remove to a bowl. Cover  and
refrigerate until well chilled. Cut a two-layer sponge cake (that  you
bake or buy) into finger-length pieces. Spread each one on one  side
with raspberry jam and quickly dip in 1/2 cup sherry. Place half  these
sponge fingers in the bottom of a deep cut-glass bowl. Cover  with half
the custard. Whip 2 cups cream. Sweeten with 1/2 cup icing  sugar and
vanilla to taste. Cover custard with half the whipped  cream.  Make a
second layer on top of all this. Top with a dozen or  so toasted
almonds, standing them upright in the cream, add a few  slivers of
angelica - or use small roses instead of almonds and  angelica.
Refrigerate at least 12 hours. This beautiful dessert never  fails to
create a sensation, yet is easy to prepare.  ~from The Best of Mme
Jehane Benoit From: Sandee Eveland

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”