use a glass bowl for this dessert.
Custard: Use a
double boiler, or place a small pot over boiling water. (If you cook over
direct heat, be sure to not burn.) Heat cream. When heated, turn off flame.
Whisk in egg yolks, lemon zest, and sugar. Stir until sugar is melted.
Whisk in cornstarch. Cook, stirring until thickened. Set aside until ready
Assembly: If using
pound or sponge cake, cut into pieces similar to ladyfingers. Spread pieces
with a layer of preserves.
Put pieces in large
bowl, side spread with preserves facing up. (This can be a double layer.)
Sprinkle sherry over cake.
Toss crushed macaroons
over cake layer. Cover with fruit. Pour prepared custard over all and
smooth with a spatula.
Spread whipped cream
over custard and sprinkle almonds over the cream. Chill for 2- 3 hours.
Contributor: Elisa Durand
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