English Trifle II

Ingredients

 * 1 sponge cake (you can buy ready- made, use leftover or bake your own.)
 * 1 tin apricots
 * ½ cup sweet marsala, (or any sweet liquor like cherry whishniak)
 * 1 cup crumbled ladyfingers (or macaroons)
 * 2 tablespoon corn flour
 * 2 tablespoons sugar
 * 1 cup hot milk
 * 3 eggs
 * 2 cups whipping cream
 * ½ teaspoon vanilla extract
 * sugar
 * fresh or crystallized fruits or both, such as bananas, mangos, strawberries and crystallized cherries

Directions

 * 1) Drain syrup from apricots; puree apricots in food processor.
 * 2) Cut sponge cake in half.
 * 3) Spread on top of one layer - half of the apricot puree.
 * 4) Cover with second layer.
 * 5) Cut the cake in 2 inch by 1 inch pieces and arrange them in the bottom of large glass serving bowl.
 * 6) Pour liquor over cake and spread the rest of apricot puree on top.

Custard

 * 1) Mix Sugar and corn flour in a glass bowl with a little milk till very smooth; add the rest of the milk.
 * 2) Cover and microwave for 3-4 minutes or until it nearly thickens.
 * 3) Every few seconds, mix with a hand whisker.
 * 4) Add 1 egg at a time and beat well with the whisker.
 * 5) If you have a double saucepan (and you have the time), continue to stir continuously over boiling water for 10 minutes or, just be careful, and continue to microwave for another 1 -2 minutes, but you will have to beat with the whisker every 2 seconds so it will not get to be an omelet.
 * 6) Add vanilla extract and ladyfingers or macaroons.
 * 7) Leave to soak until soft. Beat well to dissolve.
 * 8) Cool custard. Pour half over apricot puree; arrange fruits on top.
 * 9) Cover with the second half. Cool for 2 hours.
 * 10) Just before serving, whip cream with some sugar.
 * 11) And add if you like a few drops of vanilla extract.
 * 12) Cover custard with the whipped cream and again decorate with fresh or crystallized cherries.