Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Sponge cake |
1 cup | Dry sherry |
4 cups | Custard |
1 pounds | Macaroons |
½ cup | Sliced almonds |
2 cups | Fresh raspberries |
1 cup | Heavy cream, whipped |
\N \N | Candied violets |
Cut the cake in half, lengthwise, then into sections to fit the bottom of a glass bowl. Or line the bowl with biscuits. Sprinkle with sherry. Spread over the cake a layer of custard. Sprinkle with ½ cup macaroons, almonds & a layer of raspberries. Repeat the layers until the dish is almost full. Top with whipped cream & decorate with candied violets.
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