“I found this recipe in a back issue of Woman's Day and served it when I had friends over for a fajita dinner. It's an easy dessert to make and if I have to make a large quantity for a pot luck, I substitute vanilla instant pudding and just add the flavourings.”

Ingredients Nutrition


  1. Combine 3/4 cups of the sugar, flour and cinnamon; gradually stir in milk.
  2. Bring to a boil over medium heat, stirring constantly.
  3. Boil and stir 2 minutes.
  4. Beat egg yolks slightly.
  5. Blend a small amount of hot mixture into egg yolks; return all to the pan.
  6. Cook 1 minute (do not boil.) Remove from heat; add butter, vanilla and almond extract, blending well.
  7. Cover and chill.
  8. To assemble, spread cake with apricot jam.
  9. Dice fruit of choice; place in a bowl with Cointreau.
  10. Beat 2 egg whites with cream of tartar until frothy; gradually add the remaining 1/4 cup of sugar and beat until stiff but not dry.
  11. Fold into chilled custard a little at a time.
  12. Whip cream in a chilled bowl with chilled beaters until stiff peaks form.
  13. In a 2-quart serving bowl layer 1/3 of the custard, 1/2 of the cake, 1/3 of the fruit with a few teaspoons of Cointreau and 1/3 of the whipped cream; repeat once.
  14. Top with remaining custard, fruit and whipped cream.
  15. Garnish with chocolate curls.

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