Strawberry cream torte

8 Servings

Ingredients

Quantity Ingredient
⅓ cup Sugar
2 tablespoons Cornstarch
⅛ teaspoon Salt
1 cup Milk
2 cups Heavy cream
¼ cup Cream sherry; (optional)
2 pints Strawberries
2 packs (3 oz) plain ladyfingers; split *

Directions

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 2½ 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@...

Recipe by: The Greek Have a Recipe for It, St. Katherine Greek Church Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart <bobbi744@...> on Sep 05, 1997

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