Title: Fruit Trifle
Categories: Dessert
Yield: 10 Servings

1		Pound cake
3/4	c	Strawberry jam
1	cn	Pitted apricots *
11	oz	Mandarin oranges
1/2	c	Marsala or cream sherry
2	c	Vanilla custard
1	c	Heavy cream
1/4	c	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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