Prep 30 mins
Cook 0 mins
I found this recipe in a back issue of Woman's Day and served it when I had friends over for a fajita dinner. It's an easy dessert to make and if I have to make a large quantity for a pot luck, I substitute vanilla instant pudding and just add the flavourings.
- 1 cup sugar, divided
- 1⁄2 cup flour
- 1⁄4 teaspoon cinnamon
- 3 cups milk
- 4 eggs, separated
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
- 1 small sponge cakes, sliced or 24 ladyfingers
- 1⁄2 cup apricot jam
- 2 cups sliced papayas (or a combination of bananas and mandarin oranges)
- 1⁄4 cup Cointreau liqueur or 1⁄4 cup brandy
- 1⁄8 teaspoon cream of tartar
- 1 cup whipping cream
- chocolate curls, for decoration
- Combine 3/4 cups of the sugar, flour and cinnamon; gradually stir in milk.
- Bring to a boil over medium heat, stirring constantly.
- Boil and stir 2 minutes.
- Beat egg yolks slightly.
- Blend a small amount of hot mixture into egg yolks; return all to the pan.
- Cook 1 minute (do not boil.) Remove from heat; add butter, vanilla and almond extract, blending well.
- Cover and chill.
- To assemble, spread cake with apricot jam.
- Dice fruit of choice; place in a bowl with Cointreau.
- Beat 2 egg whites with cream of tartar until frothy; gradually add the remaining 1/4 cup of sugar and beat until stiff but not dry.
- Fold into chilled custard a little at a time.
- Whip cream in a chilled bowl with chilled beaters until stiff peaks form.
- In a 2-quart serving bowl layer 1/3 of the custard, 1/2 of the cake, 1/3 of the fruit with a few teaspoons of Cointreau and 1/3 of the whipped cream; repeat once.
- Top with remaining custard, fruit and whipped cream.
- Garnish with chocolate curls.