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Fruit Trifle

Author/Submitted by:
Servings: 10
Categories: Cakes / Desserts

1    Pound cake
3/4  cup  Strawberry jam
1  can  Pitted apricots *
11  ounces  Mandarin oranges
1/2  cup  Marsala or cream sherry
2  cups  Vanilla custard
1  cup  Heavy cream
1/4  cup  Superfine sugar

* (1 lb,14 oz) drained and pureed ** canned, drained SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot puree, and sandwich back together. Cut into bars, about 1-by-2-inches, and pack into a 2-quart serving dish, arranging oranges in and around cake. Pour Marsala over top, spread with remaining apricot puree and cover with custard. Cover and chill 2 hours. Whip cream with sugar until stiff. Frost on top of trifle and decorate with candied fruits, if desired. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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