Ingredients
- 1 recipe Vanilla Pudding Sauce, cooled
- 1 c whipping cream, whipped
- 2 T red raspberry preserves
- 1 (10 inch) round sponge or white cake
- 1/4 c dark Puerto Rican rum, optional
- 1/4 c dry sherry
- 1 c frozen raspberries, thawed
- fresh raspberries for garnish
Details
Preparation
Step 1
Carefully combine cooled Vanilla Pudding Sauce with 1 c whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and sherry; sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-sherry mixture. Place remaining whipped cream in pastry bag with fluted tip; pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving.
Makes 12 servings.
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