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Edinburgh Trifle

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy *, Out, To, M/ 1 Servings

INGREDIENTS

20 to 24 plain ladyfingers; split
1/3 c Dry sherry
1/2 c Strawberry or raspberry preserves
1 pk (3 1/2 oz) egg custard or vanilla pudding mix
1 pk (3-oz) strawberry or raspberry flavor gelatin
1 qt Strawberries; sliced or halved
2 lg Bananas; sliced
1 c Whipping cream
1 ts Sugar

INSTRUCTIONS

Line bottom and sides of a 2 quart, preferably flat- bottomed, 9 1/2 to
10-inch diameter glass bowl with ladyfinger halves. Sprinkle liberally with
sherry, then spread with preserves. Pour in custard; spread evenly. Prepare
gelatin according to package directions. Cool in refrigerator until
thickened but not set. Arrange fruits on custard, reserving some
strawberries for gaenish. Pour cooled gelatin over fruits. Cover;
refrigerate overnight or up to 24 hours.  Before serving, beat cream with
sugar until soft peaks form when beaters are lifted. Drop dollops in a
border around the top; garnish with strawberries.
Makes:12 servings
Recipe By     : Cafe Royal, Edinburgh, Scotland
Posted to MC-Recipe Digest V1 #279
Date: Tue, 5 Nov 1996 10:14:40 -0500
From: ctlindab@usa.nai.net

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