6 slices jam Swiss roll
2 macaroons
1 X 540 g (18 oz) can apricot halves
2 tbsp sherry
2 cups (500 ml) thick hot custard
2 macaroons
1 X 540 g (18 oz) can apricot halves
2 tbsp sherry
2 cups (500 ml) thick hot custard
for the decoration
125 ml (4 fl oz) double cream (heavy cream)
1/8 cup (25 g) 1 oz blanched almonds
1/8 cup (25 g) 1 oz blanched almonds
accompaniments
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method
1. Cut the Swiss roll into cubes and break the macaroons into pieces.
2. Put them in the bottom of a glass dish.
3. Drain the syrup from the can of fruit.
4. Mix together 125 ml of the syrup with the sherry and pour it over the cake.
5. Cut up half the apricots and add to the dish.
6. Pour the custard over, cover with damp greaseproof paper and leave for about 30 minutes to set.
7. Whip the cream until stiff and spread it on the custard.
8. Decorate with the remaining apricots and the almonds.
2. Put them in the bottom of a glass dish.
3. Drain the syrup from the can of fruit.
4. Mix together 125 ml of the syrup with the sherry and pour it over the cake.
5. Cut up half the apricots and add to the dish.
6. Pour the custard over, cover with damp greaseproof paper and leave for about 30 minutes to set.
7. Whip the cream until stiff and spread it on the custard.
8. Decorate with the remaining apricots and the almonds.
serving amount
serves 6
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