Recipe - Strawberry Cream Torte

1/3 cup Sugar
2 tablespoon Cornstarch
1/8 teaspoon Salt
1 cup Milk
2 cup Heavy cream
One fourth cup Cream sherry; (optional)
2 pt Strawberries
2 pack (3 oz) plain ladyfingers;
split *

In a saucepan, mix together sugar, cornstarch and salt; gradually stir in
milk. Cook over Low heat, stirring constantly, until the mixture thickens
and starts to simmer. Remove from heat. Beat egg with 1 cup of heavy cream
and stir into milk mixture; blend well. Cook this mixture over VeryLow
heat, stirring constantly, until mixture thickens, about 5 minutes. Do not
boil. Remove from heat and stir in sherry. Cover and cool thoroughly.
Meanwhile, wash and hull berries; save 12 for garnish. Slice the remainder
and reserve. Place half of the ladyfingers in a 2 One half quart serving bowl
(footed glass trifle bowl if possible). Top with half of the cut or sliced up
berries, then the half of the custard. Repeat layers; cover and chill well.
Whip remaining cream stiff; spread over the top of the cake. Garnish with
whole berries. * Note: Sponge cake may be substituted for ladyfingers.
Serves 8. From The Greeks Have a Recipe for it, St Katherine Greek
Orthodox Church, Melbourne, Fl. 1981. Recipe submitted by Kathy Pappas MC
formatting by bobbi744@sojourn.com

Recipe by: The Greek Have a Recipe for It, St. Katherine Greek Church

Posted to TNT Prodigy's Recipe Exchange Newsletter by Roberta Banghart
bobbi744@sojourn.com on Sep 05, 1997