Fruit trifle
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pound cake | |
| ¾ | cup | Strawberry jam |
| 1 | can | Pitted apricots (1 lb,14 oz) drained and pureed |
| 11 | ounces | Mandarin oranges, canned drained |
| ½ | cup | Marsala or cream sherry |
| 2 | cups | Vanilla custard |
| 1 | cup | Heavy cream |
| ¼ | cup | Superfine sugar |
Directions
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