| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Bobbie – no, Desserts, Greek, Strawberrie |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1/8 |
ts |
Salt |
| 1 |
c |
Milk |
| 2 |
c |
Heavy cream |
| 1/4 |
c |
Cream sherry; (optional) |
| 2 |
pt |
Strawberries |
| 2 |
pk |
(3 oz) plain ladyfingers; split * |
INSTRUCTIONS
In a saucepan, mix together sugar, cornstarch and salt; gradually stir in
milk. Cook over Low heat, stirring constantly, until the mixture thickens
and starts to simmer. Remove from heat. Beat egg with 1 cup of heavy cream
and stir into milk mixture; blend well. Cook this mixture over Very-Low
heat, stirring constantly, until mixture thickens, about 5 minutes. Do not
boil. Remove from heat and stir in sherry. Cover and cool thoroughly.
Meanwhile, wash and hull berries; save 12 for garnish. Slice the remainder
and reserve. Place half of the ladyfingers in a 2 1/2 quart serving bowl
(footed glass trifle bowl if possible). Top with half of the sliced
berries, then the half of the custard. Repeat layers; cover and chill well.
Whip remaining cream stiff; spread over the top of the cake. Garnish with
whole berries. * Note: Sponge cake may be substituted for ladyfingers.
Serves 8. >From The Greeks Have a Recipe for it, St Katherine Greek
Orthodox Church, Melbourne, Fl. 1981. Recipe submitted by Kathy Pappas MC
formatting by bobbi744@sojourn.com
Recipe by: The Greek Have a Recipe for It, St. Katherine Greek Church
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart
<bobbi744@sojourn.com> on Sep 05, 1997
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”