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CATEGORY CUISINE TAG YIELD
Dairy Desserts 1 Servings

INGREDIENTS

1 Sponge cake
1 c Dry sherry
4 c Custard
1 lb Macaroons
1/2 c Sliced almonds
2 c Fresh raspberries
1 c Heavy cream, whipped
Candied violets

INSTRUCTIONS

Cut the cake in half, lengthwise, then into sections to fit the
bottom of a glass bowl. Or line the bowl with biscuits. Sprinkle with
sherry. Spread over the cake a layer of custard. Sprinkle with 1/2
cup macaroons, almonds & a layer of raspberries. Repeat the layers
until the dish is almost full. Top with whipped cream & decorate with
candied violets.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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