Recipe - Edinburgh Trifle

20 to 24 plain ladyfingers;
split
1/3 cup Dry sherry
One half cup Strawberry or raspberry
preserves
1 pack (3 One half oz) egg custard or
vanilla pudding mix
1 pack (3oz) strawberry or
raspberry flavor gelatin
1 qt Strawberries; cut or sliced up or
halved
2 lg Bananas; cut or sliced up
1 cup Whipping cream
1 teaspoon Sugar

Line bottom and sides of a 2 quart, preferably flat bottomed, 9 One half to
10inch diameter glass bowl with ladyfinger halves. Sprinkle liberally with
sherry, then spread with preserves. Pour in custard; spread evenly. Prepare
gelatin according to package directions. Cool in refrigerator until
thickened but not set. Arrange fruits on custard, reserving some
strawberries for gaenish. Pour cooled gelatin over fruits. Cover;
refrigerate overnight or up to 24 hours. Before serving, beat cream with
sugar until soft peaks form when beaters are lifted. Drop dollops in a
border around the top; garnish with strawberries.

Makes:12 servings
Recipe By : Cafe Royal, Edinburgh, Scotland

Posted to MCRecipe Digest V1 #279

Date: Tue, 5 Nov 1996 10:14:40 0500

From: ctlindab@usa.nai.net