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1 sponge cake (you can buy ready-made, use leftover or bake your own)
*Note: such as bananas, mangos, strawberries and crystallized cherries
Drain syrup from apricots; puree apricots in food processor. Cut sponge cake in half. Spread on top of one layer half of the apricot puree. Cover with second layer. Cut the cake in 2"x1" pieces and arrange them in the bottom of large glass serving bowl.
Pour liquor over cake and spread the rest of apricot puree on top.
Make Custard:
If you have a double saucepan (and you have the time), continue to stir continuously over boiling water for 10 minutes. Or, just be careful, and continue to microwave for another 1-2 minutes, but you will have to beat with the whisker every 2 seconds so it will not get to be an omelette.
Add vanilla essence and ladyfingers or macaroons. Leave to soak until soft. Beat well to dissolve. Cool custard. Pour half over apricot puree; arrange fruits on top. Cover with the second half. Cool for 2 hours.
Just before serving, whip cream with some sugar and add if you like a few drops of vanilla essence. Cover custard with the whipped cream and again decorate with fresh or crystallized cherries.
Posted by Rina Perry
Nutritional Info Per Serving: N/A
1 tin apricots
1/2 cup sweet Marsala, (or any sweet liquor like cherry Wishniak)
1 cup crumbled ladyfingers (or macaroons)
2 tablespoon cornflour [Archivist's Note: "cornflour" is the British English for "cornstarch"]
2 tablespoons sugar
1 cup hot milk
3 eggs
2 cups whipping cream
1/2 teaspoon vanilla essence
sugar
fresh or crystallized fruits or both*
Mix sugar and cornflour in a glass bowl with a little milk until very smooth; add the rest of the milk. Cover and microwave for 3-4 minutes or until it nearly thickens. Every few seconds, mix with a hand whisker. Add 1 egg at a time and beat well with the whisker.