Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

First, make a soft, rich custard: beat 4 egg yolks until light and
pale yellow. Heat 2 cups light cream with 1/4 cup sugar and 1
tablespoon orange flower water or vanilla. Add beaten egg yolks,
while beating very hard. Then cook without boiling, stirring
continuously until custard coats the spoon. Remove to a bowl. Cover
and refrigerate until well chilled. Cut a two-layer sponge cake (that
you bake or buy) into finger-length pieces. Spread each one on one
side with raspberry jam and quickly dip in 1/2 cup sherry. Place half
these sponge fingers in the bottom of a deep cut-glass bowl. Cover
with half the custard. Whip 2 cups cream. Sweeten with 1/2 cup icing
sugar and vanilla to taste. Cover custard with half the whipped
cream. Make a second layer on top of all this. Top with a dozen or
so toasted almonds, standing them upright in the cream, add a few
slivers of angelica - or use small roses instead of almonds and
angelica. Refrigerate at least 12 hours. This beautiful dessert never
fails to create a sensation, yet is easy to prepare.

~from The Best of Mme Jehane Benoit From: Sandee Eveland

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