| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Good, Morning, Texas | 12 | servings |
INGREDIENTS
| 1 | Recipe vanilla pudding sauce; cooled, see recipe | |
| 1 | c | Whipping cream; whipped |
| 2 | tb | Red raspberry preserves |
| 1 | Round sponge of white cake; (10-inch) | |
| 1/4 | c | Dark puerto rican rum; optional |
| 1/4 | c | Dry sherry |
| 1 | c | Frozen raspberries; thawed |
| Fresh raspberries; for garnish |
INSTRUCTIONS
Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and Sherry. Sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-Sherry mixture. Place remaining whipped cream in pastry bag with fluted tip, pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving. Recipe is from Ralph Sanchez from Lawry's The Prime Rib Restaurant in Dallas and aired on Monday, December 14, 1998. http://www.wfaa.com/gmt/recipe.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Ralph Sanchez from Lawry's The Prime Rib Restaurant Converted by MM_Buster v2.0l.
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