| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
English |
Dessert |
12 |
Servings |
INGREDIENTS
| 2 |
|
9-inch layers sponge cake (up to) |
| 12 |
|
Lady fingers; split |
| 1 |
|
Jar (10-oz) raspberry jam |
| 1 |
c |
Sweet sherry |
| 8 |
|
Egg yolks |
| 1/2 |
c |
Sugar |
| 4 |
c |
Half and half;scalded |
| 2 |
ts |
Almond extract |
| 1 |
pt |
Whipping cream |
|
|
Slivered almonds;toasted |
|
|
Glaced cherries |
INSTRUCTIONS
From: "Jean-Marie Ostiguy" <ostiguy@wilmington.net>
Date: 4 Dec 1995 16:49:00 -0600
Line a large crystal or trifle bowl with 1 layer of sponge cake and make a
border of lady fingers around the rim. Spread the sponge cake with half
of raspberry jam. Sprinkle with half of sherry on top of jam and on lady
fingers. Cover tightly with saran wrap to dry. In top of double boiler,
beat egg yolks with sugar until thick. Slowly stir in scalded half and
half. Cook over simmering water until thickened. Remove from heat and stir
in almond extract. Cool. Place one half of custard into bowl on top of
sponge cake. Place the second half of cake on top; spread with remaining
jam. Sprinkle with remaining sherry. Pour remaining custard on top of
second cake layer.
Whip cream until stiff and spread over the top, allowing the lady fingers
to create an edge. Decorate the top with cherries and almonds. Chill well.
Yield 12-14 servings
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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