This is a dessert that you would make to impress the guests.
I can't take credit for it, but I do have an interesting story about it.
This was given to me by Mrs. Sakowitz in Houston, Texas, in1979.
Bobby Sakowitz was the founder of the Sakowitz retail stores in Houston.
|I always refer to Bonne Maman Preserves as|
my favorite Jam. If you have it available,
I recommend it.
Ladyfingers, enough to line the bottom and sides
of a traditional Trifle Bowl.
5 Eggs, separated
1 tsp Vanilla
2 C Apricot Jam
2 TBS Cold Water
1/2 C Sugar
Pinch of Salt
1 Envelope of Gelatin
1 Pint of Heavy Cream
Roasted Slivered Almonds
In a large Mixing Bowl:
Beat until light and fluffy.
Mix just to incorporate.
In a Saucepan on Medium High Heat:
Bring to a Boil.
Carefully add the Cream to the Egg Yolks.
Heat on low, stirring often and don't boil.
Soften the Gelatin in the cold water.
Add to the mixture and refrigerate for at least an hour to completely chilled.
Whip the Heavy Cream until stiff and fold it into the Mixture
Fold in 4 ounces (1/2 C Amaretto).
Line the bottom and sides of a Trifle Bowl with Lady Fingers
Souse the Lady Fingers with Amaretto.
Pour the Mixture into the bowl and Chill completely.
Sprinkle with Slivered Almonds just before serving
Peace in the Kitchen!