Ingredients
- 2 cups whipping cream
- 2 tablespoons sugar
- 1 sponge cake, 8 inches round, 2 inches high
- 1 cup currant jelly, whipped thin for spreading
- 4 cups thinly sliced peeled fresh peaches
- 4 cups thinly sliced strawberries
- Additional whipped cream for garnish
Directions
Whip cream and sweeten with sugar.
Slice sponge cake into 4 layers 1/2"" thisk. Place 1 slice in bottom of glass bowl. Spread with 1/4 of the currant jelly. Arrange layer of peaches on top of jelly, followed by a layer of strawberries and a layer of whipped cream. Continue layering until all ingredients have been included, ending with fruit.
Using pastry bag, decorate top of dessert with additional whipped cream and a Mint sprig, if available
Print this recipe
Submitted 6/13/05.
Source: Favorite Restaurant Recipes
Submitted By: Elaine Olson
eo1026@aol.com
Summer Fool