New york trufle

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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