CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Dairy |
|
Fruits, Desserts, Kump |
10 |
Servings |
INGREDIENTS
1 |
|
Pound cake |
3/4 |
c |
Strawberry jam |
1 |
cn |
Pitted apricots (1 lb,14 oz) drained and pureed |
11 |
oz |
Mandarin oranges, canned drained |
1/2 |
c |
Marsala or cream sherry |
2 |
c |
Vanilla custard |
1 |
c |
Heavy cream |
1/4 |
c |
Superfine sugar |
INSTRUCTIONS
SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot puree,
and sandwich back together. Cut into bars, about 1-by-2-inches, and pack
into a 2-quart serving dish, arranging oranges in and around cake. Pour
Marsala over top, spread with remaining apricot puree and cover with
custard. Cover and chill 2 hours. Whip cream with sugar until stiff. Frost
on top of trifle and decorate with candied fruits, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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