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Cherries Jubilee Sponge

chef.pierre's picture
Ingredients
  Sponge cake 8 Inch
  Burgundy cherry ice cream 1 Pint
  Cherry/Red currant jelly 3⁄4 Cup (12 tbs)
  Flaked coconut/Desiccated coconut 2 Tablespoon
  Cherries 1 Tablespoon
  Jubilee sauce 1 Tablespoon
Directions

Cut 1/2-inch slice off the top of the sponge cake.
Hollow out the top section of the cake as follows: Make 2 circular cuts 1/2 inch in from the outside and inside edges of the cake to within 1 inch of the bottom.
Pull out the cake, leaving a cavity.
Fill with spoonfuls of slightly softened cherry ice cream; (Slip the cake section into a small tube pan if one fits, and you will be less likely to break,the cake shell.) Press cut-off slice on top, and freeze.
Unmold, and quickly brush with warm cherry jelly and sprinkle with coconut.
Return to the freezer.
Serve in wedges with hot Cherries Jubilee Sauce

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Interest: 
Party
Servings: 
8

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