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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 recipe vanilla pudding sauce |
1 cup(s) whipping cream whipped |
2 tablespoon(s) raspberry preserves |
1 10 sponge or white cake prepared |
1/4 cup(s) dark puerto rican rum |
1/4 cup(s) dry sherry |
1 cup(s) raspberries if frozen, thaw |
fresh raspberries for garnish |
Directions:
1. Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and sherry; sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-sherry mixture. Place remaining whipped cream in pastry bag with fluted tip; pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving.
2. Makes 12 servings.
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