- 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
- fresh or crystallized fruits or both, such as bananas, mangos, strawberries and crystallized cherries
- Drain syrup from apricots; puree apricots in food processor.
- Cut sponge cake in half.
- Spread on top of one layer - half of the apricot puree.
- Cover with second layer.
- Cut the cake in 2 inch by 1 inch pieces and arrange them in the bottom of large glass serving bowl.
- Pour liquor over cake and spread the rest of apricot puree on top.
- Mix Sugar and corn flour in a glass bowl with a little milk till very smooth; add the rest of the milk.
- Cover and microwave for 3-4 minutes or until it nearly thickens.
- Every few seconds, mix with a hand whisker.
- Add 1 egg at a time and beat well with the whisker.
- 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.
- Add vanilla extract and ladyfingers or macaroons.
- Leave to soak until soft. Beat well to dissolve.
- Cool custard. Pour half over apricot puree; arrange fruits on top.
- Cover with the second half. Cool for 2 hours.
- Just before serving, whip cream with some sugar.
- And add if you like a few drops of vanilla extract.
- Cover custard with the whipped cream and again decorate with fresh or crystallized cherries.
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