|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Finely shredded lemon peel||2 Teaspoon|
|Beaten egg yolk||3|
|Ladyfingers||3 Ounce, halved lengthwise (1 Package, 12 Pieces)|
|Dark rum||1⁄3 Cup (5.33 tbs)|
|Peaches||1 Cup (16 tbs), peeled, pitted, and chopped|
|Fresh strawberries||3 Cup (48 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Currant jelly||1⁄4 Cup (4 tbs)|
In 4-cup glass measure, combine 1/4 cup sugar and flour.
Stir in milk and peel.
Cook at HIGH for 5 to 6 minutes or till thickened and bubbly, stirring after each minute.
Stir 1 cup hot milk mixture into egg yolks.
Return to hot mixture.
Cook at MEDIUM (5) for 1 to 2 minutes or till thickened.
Stir in 1 teaspoon vanilla.
Cover surface with waxed paper.
Cool till just warm, about 30 minutes.
In 1 1/2-quart serving bowl, arrange half of split ladyfingers.
Sprinkle with half the rum.
Top with peaches.
Spoon half of the warm custard over.
Arrange remaining ladyfingers atop custard; sprinkle with remaining rum.
Slice 1 cup of the strawberries; leave remainder whole and reserve for garnish.
Arrange sliced berries over ladyfingers.
Top with remaining custard.
Whip cream with the 2 tablespoons sugar and 1 teaspoon vanilla just till soft peaks form.
Spread about half ok the whipped cream atop sliced berries.
Pipe remainder with pastry tube and tip around edge.
Chill at least 4 hours.
Just before serving, place jelly in 2-cup glass measure.
Cook at HIGH for 2 to 3 minutes or till melted, stirring twice.
Dip reserved whole strawberries in jelly; place atop cream for garnish.