New york trufle
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
| Candied violets | ||
Directions
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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