|
Fruit Trifle
Author/Submitted by:
Servings: 10
Categories:
Cakes
/
Desserts
Ingredients: 1
Pound cake 3/4
cup
Strawberry jam 1
can
Pitted apricots * 11
ounces
Mandarin oranges 1/2
cup
Marsala or cream sherry 2
cups
Vanilla custard 1
cup
Heavy cream 1/4
cup
Superfine sugar
Directions:
* (1 lb,14 oz) drained and pureed ** canned, drained
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.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
|
