Strawberry cream torte
8 Servings
| 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 * |
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