| 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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