|Ladyfingers/Equivalent in leftover angel cake||7 Ounce (1 Package)|
|Fresh strawberries||2 Cup (32 tbs) (Use Fresh Or Canned, Including Leftover)|
|Raspberry jam||1⁄4 Cup (4 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs), stiffly whipped|
|Cornstarch||1 1⁄2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg yolks||3 , beaten to mix|
Spread ladyfingers or large cubes of cake with raspberry jam and place in the bottom of a bowl.
Drain fruit and spoon 1/2 cup juice over the cake (if fresh fruit has no juice, use orange juice).
Spread the fruit on top.
For custard, mix cornstarch with 1/4 cup milk.
Heat remaining milk with the sugar and, when boiling, stir in cornstarch, off the heat.
Cook the mixture, stirring constantly, until it thickens and simmer 2 minutes.
Take from heat and beat in vanilla with egg yolks.
Pour custard over fruit in bowl and chill until set.
Just before serving, spread stiffly whipped cream over the custard.