|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.
Serving size: Complete recipe
Calories 1718 Calories from Fat 836
% Daily Value*
Total Fat 95 g145.4%
Saturated Fat 54.3 g271.5%
Trans Fat 0 g
Cholesterol 847.1 mg282.4%
Sodium 292.6 mg12.2%
Total Carbohydrates 198 g66.1%
Dietary Fiber 13.6 g54.3%
Sugars 146 g
Protein 32 g63.5%
Vitamin A 90.8% Vitamin C 415.4%
Calcium 90.4% Iron 25.3%
*Based on a 2000 Calorie diet