2 eggs
1/8 teaspoon salt
1/4 cup sugar
1/2 cup half and half
1 1/2 tablespoons cornstarch
2 teaspoons vanilla
1 pound poundcake
1/2 cup Marsala or Port wine, or fruit juice
1/2 pound macaroons, crumbled
1 cup raspberry or strawberry jam
1 cup heavy cream
2 tablespoons sugar
2 tablespoons slivered almonds, toasted
Angelica or other green candies
Fresh strawberries


In the top of a double boiler, beat eggs, salt and 1/4 cup sugar with a rotary beater until thorougly blended. Add half and half and beat again. Dissolve cornstarch in a little of the liquid mixture and then add to mixture. Add 1 teaspoon vanilla. Still over boiling water, stir and cook until a soft custard consistency is reached. Set aside to cool.

Cut poundcake into 3/4 inch slices. Carefully toast and cut each slice into 3 rectangular fingers. Arrange cake pieces in the bottom of serving bowl. Sprinkle with 1/2 the wine or juice. Spread crumbled macaroons over cake and sprinkle with remaining wine or juice. Add a layer of jam and cover all with the cooled custard. Whip cream with remaining sugar and vanilla. Cover custard with the cream and decorate with almonds, angelica and fresh strawberries.

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

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