| 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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