Title: Strawberry Cream Torte
Categories: Dessert Greek Strawberry
Yield: 8 Servings

1/3	c	Sugar
2	tb	Cornstarch
1/8	ts	Salt
1	c	Milk
2	c	Heavy cream
1/4	c	Cream sherry; (optional)
2	pt	Strawberries
2	pk	(3 oz) plain ladyfingers; split *

In a saucepan, mix together sugar, cornstarch and salt; gradually stir in milk. Cook over Low heat, stirring constantly, until the mixture thickens and starts to simmer. Remove from heat. Beat egg with 1 cup of heavy cream and stir into milk mixture; blend well. Cook this mixture over Very-Low heat, stirring constantly, until mixture thickens, about 5 minutes. Do not boil. Remove from heat and stir in sherry. Cover and cool thoroughly. Meanwhile, wash and hull berries; save 12 for garnish. Slice the remainder and reserve. Place half of the ladyfingers in a 2 1/2 quart serving bowl (footed glass trifle bowl if possible). Top with half of the sliced berries, then the half of the custard. Repeat layers; cover and chill well. Whip remaining cream stiff; spread over the top of the cake. Garnish with whole berries. * Note: Sponge cake may be substituted for ladyfingers. Serves 8. From The Greeks Have a Recipe for it, St Katherine Greek Orthodox Church, Melbourne, Fl. 1981. Recipe submitted by Kathy Pappas MC formatting by bobbi744@sojourn. com

Posted to MM-Recipes Digest V4 #10 by Dean Powers on Auguy,, st 29, 199

Recipe by: The Greek Have a Recipe for It, St. Katherine Greek Church

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