1/3 c Sugar
2 tb Cornstarch
1/8 ts Salt
1 c Milk
2 c Heavy cream
1/4 c Cream sherry; (optional)
2 pt Strawberries
2 pk (3 oz) plain ladyfingers;
-split *
In a saucepan, mix together sugar, cornstarch and salt; gradually stir in
milk. Cook over Low heat, stirring constantly, until the mixture thickens
and starts to simmer. Remove from heat. Beat egg with 1 cup of heavy cream
and stir into milk mixture; blend well. Cook this mixture over Very-Low
heat, stirring constantly, until mixture thickens, about 5 minutes. Do not
boil. Remove from heat and stir in sherry. Cover and cool thoroughly.
Meanwhile, wash and hull berries; save 12 for garnish. Slice the remainder
and reserve. Place half of the ladyfingers in a 2 1/2 quart serving bowl
(footed glass trifle bowl if possible). Top with half of the sliced
berries, then the half of the custard. Repeat layers; cover and chill well.
Whip remaining cream stiff; spread over the top of the cake. Garnish with
whole berries. * Note: Sponge cake may be substituted for ladyfingers.
Serves 8. From The Greeks Have a Recipe for it, St Katherine Greek
Orthodox Church, Melbourne, Fl. 1981. Recipe submitted by Kathy Pappas MC
formatting by bobbi744@sojourn.com
Yields
8 Servings