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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I found this recipe in a back issue of Woman's Day and served it when I had friends over for a fajita dinner. It's an easy dessert to make and if I have to make a large quantity for a pot luck, I substitute vanilla instant pudding and just add the flavourings. Ingredients:
1 cup sugar, divided |
1/2 cup flour |
1/4 teaspoon cinnamon |
3 cups milk |
4 eggs, separated |
2 tablespoons butter |
1 teaspoon vanilla |
1/2 teaspoon almond extract |
1 small sponge cakes, sliced or 24 ladyfingers |
1/2 cup apricot jam |
2 cups sliced papayas (or a combination of bananas and mandarin oranges) |
1/4 cup cointreau liqueur or 1/4 cup brandy |
1/8 teaspoon cream of tartar |
1 cup whipping cream |
chocolate curls, for decoration |
Directions:
1. Combine 3/4 cups of the sugar, flour and cinnamon; gradually stir in milk.
2. Bring to a boil over medium heat, stirring constantly.
3. Boil and stir 2 minutes.
4. Beat egg yolks slightly.
5. Blend a small amount of hot mixture into egg yolks; return all to the pan.
6. Cook 1 minute (do not boil.) Remove from heat; add butter, vanilla and almond extract, blending well.
7. Cover and chill.
8. To assemble, spread cake with apricot jam.
9. Dice fruit of choice; place in a bowl with Cointreau.
10. Beat 2 egg whites with cream of tartar until frothy; gradually add the remaining 1/4 cup of sugar and beat until stiff but not dry.
11. Fold into chilled custard a little at a time.
12. Whip cream in a chilled bowl with chilled beaters until stiff peaks form.
13. In a 2-quart serving bowl layer 1/3 of the custard, 1/2 of the cake, 1/3 of the fruit with a few teaspoons of Cointreau and 1/3 of the whipped cream; repeat once.
14. Top with remaining custard, fruit and whipped cream.
15. Garnish with chocolate curls.
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