2 peaches with skin, halved, pitted, thinly sliced
2 1-pint baskets of strawberries, halved
1 pint basket of blueberries
1 pint basket of red raspberries
1¼4 C. sugar
1 tsp. vanilla
3 C. chilled whipping cream
48 store-bought ladyfingers, sponge-cake
1 C. SEEDLESS raspberry jam
Gently mix first six ingredients in a large bowl. Set aside. In a
separate bowl beat chilled cream until stiff peaks appear.
Using a trifle bowl or other kind of deep serving dish, arrange
ladyfingers to cover bottom of serving piece. Spread with 1¼3 C.
raspberry jam. Top with 2 C. fruit mixture, then 2 C. whipped cream.
Repeat layering ending with whipped cream. You should have three
layers of each...fruit, cream and ladyfingers. Garnish with fruit
and/or toasted almonds on top. Refrigerate for at least 2 hours and
no more than 6 hours before serving. |
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