3 or 4 kiwi fruit, pared and cut unto 1/4-inch
1 tablespoon sliced almonds
2 cups milk
1/4 cup granulated sugar
1/8 teaspoon salt
2 teaspoons cream sherry or vanilla extract
Cut pound cake in 1/2-inch slices; drizzle with sherry. Spread two-thirds of
slices with preserves. Place about one-third of cake slices spread with preserves
in 2 1/2 to 3-quart bowl; spread with 1/2 cup custard. Repeat. End with plain cake
slices and custard.
Chill for at least 1 hour.
Arrange kiwi fruit over custard. Whip cream until stiff; stir in confectioners'
sugar and vanilla extract. Pipe whipped cream around edge; sprinkle cream with almonds.
Custard: Beat eggs; add milk, sugar and salt. Cook and stir over medium heat
until mixture coats metal spoon. Cool; stir occasionally. Stir in cream sherry or
vanilla extract. Custard made from a package can be substituted.
Garnish with whipped cream and sliced almonds.
Makes 12 to 16 servings; 2 cups Custard.
Tip: For individual serving, sprinkle 1/2-inch slice pound cake with 1 1/2 teaspoon
cream sherry. Spread with 1 1/2 teaspoons raspberry jam; top with 1/4 cup custard
or pudding. Arrange 1/2 kiwi fruit, sliced, over custard.