Tipsy lady
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 4 | Egg yolks | |
| ½ | cup | Sugar |
| 1 | cup | Milk; scalded |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | Heavy cream; whipped |
| 1 | Sponge cake; 8 or 9\" diameter | |
| Or pound cake | ||
| ⅓ | cup | Cream sherry |
| ⅓ | cup | Brandy |
| ⅔ | cup | Raspberry or strawberry jam |
| 1 | cup | Heavy cream; whipped |
| ⅓ | cup | Slivered almonds; toasted |
Directions
CUSTARD SAUCE
TIPSY LADY
Whip the egg yolks and sugar in the top of a cold double boiler. Pour in the scalded milk, whisking all the while. Set the pot over boiling water and continue stirring until the custard starts to thicken and will coat a spoon smoothly. It will fluff up and resemble hollandaise sauce. Stir in the vanilla and pour the custard into a mixing bowl. Chill in the refrigerator. When cold, whisk lightly to soften, fold in the whipped cream, and set aside.
Split the cake into 3 layers and sprinkle them with sherry and brandy.
Spread 2 layers with jam. Place one of these layers in a clear glass serving bowl barely large enough to hold the whole dessert, and sprinkle it with more sherry and brandy, followed by half of the Bavarian cream. Stack the second jam-covered layer on top and repeat the procedure, using up the remaining sherry, brandy, and Bavarian cream. Place the third layer on top and cover with whipped cream.
Sprinkle with the toasted almonds. Refrigerate for at least 1 to 2 hours before serving so that the flavors blend and the cake moistens properly.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...