Tipsy lady
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Tipsy lady
  British  
Last updated 6/12/2012 1:26:46 AM. Recipe ID 61348. Report a problem with this recipe.
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      Title: Tipsy lady
 Categories: Desserts, British
      Yield: 6 Servings
 
           -JUDI M. PHELPS

MMMMM-----------------------CUSTARD SAUCE----------------------------
      4    Egg yolks
    1/2 c  Sugar
      1 c  Milk; scalded
      1 ts Vanilla extract
      1 c  Heavy cream; whipped

MMMMM-------------------------TIPSY LADY------------------------------
      1    Sponge cake; 8 or 9"
           -diameter
           Or pound cake
    1/3 c  Cream sherry
    1/3 c  Brandy
    2/3 c  Raspberry or strawberry jam
      1 c  Heavy cream; whipped
    1/3 c  Slivered almonds; toasted
 
  Whip the egg yolks and sugar in the top of a cold double boiler. Pour
  in the scalded milk, whisking all the while. Set the pot over boiling
  water and continue stirring until the custard starts to thicken and
  will coat a spoon smoothly.  It will fluff up and resemble
  hollandaise sauce. Stir in the vanilla and pour the custard into a
  mixing bowl. Chill in the refrigerator.  When cold, whisk lightly to
  soften, fold in the whipped cream, and set aside.
  
  Split the cake into 3 layers and sprinkle them with sherry and brandy.
  Spread 2 layers with jam.  Place one of these layers in a clear glass
  serving bowl barely large enough to hold the whole dessert, and
  sprinkle it with more sherry and brandy, followed by half of the
  Bavarian cream. Stack the second jam-covered layer on top and repeat
  the procedure, using up the remaining sherry, brandy, and Bavarian
  cream. Place the third layer on top and cover with whipped cream.
  Sprinkle with the toasted almonds. Refrigerate for at least 1 to 2
  hours before serving so that the flavors blend and the cake moistens
  properly.
  
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
  jphelps@best.com
 




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Recipe ID 61348 (Apr 03, 2005)

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