CAKE - LADYFINGER WITH MIXED BERRIES AND WHIPPED CREAM

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Make one day ahead for best flavors.

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Ingredients

  • 6 T. cornstarch
  • 3 C. milk
  • 3/4 C. granulated sugar
  • 1/2 tsp. almond extract
  • 6 egg yolks, beaten
  • 3 dozen ladyfingers, split and allowed to dry for several hours
  • 1/2 C. fresh raspberries
  • 4 T. strawberry jam
  • 1 C. fresh blueberries
  • 4 T. blackberry jam
  • 2 C. heavy cream, whipped until stiff, flavored with 1 tsp. almond paste
  • additional berries for garnish

Preparation

Step 1

1. In two-quart saucepan or top of double boiler over simmering water, combine cornstarch, milk and sugar and stir constantly until custard forms and heavily coats spoon, Remove from heat and flavor with almond extract.

2. Beat egg yolks until thick and add to hot mixture, stirring, to cook. Let cool.

3. Line sides and bottom of large bowl with ladyfingers, Pour in half of custard egg mixture. Spoon raspberries over and spread thinly with strawberry jam. Add another layer of ladyfingers, remaining custard, blueberries and thin layer of blackberry jam. Cover and refrigerate overnight.

4. To serve: Top with flavored whipped cream and garnish with berries.

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