Yield: 10 servings
Measure | Ingredient |
---|---|
1 \N | 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 |
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