Ingredients Edit

Directions Edit

  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 Edit

  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.
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