How to make it

  • 1) Line a deep cake tin at the bottom with greaseproof paper.
  • 2) Arrange the Sponge Fingers upright around the sides.
  • 3) Fill the centre with the mixture as follows:-
  • Make a Custard with the Egg Yolks, Sugar, Salt and Milk; Dissolve the Gelatine in Water and add to Custard, when both are quite cold. Strain the mixture into a Bowl and add the Sherry. then fold in Stiffly whisked Egg Whites and the whisked Evaporated Milk.. Allow the mixture to set and turn out on to a dish when it is quite cold. Decorate as desired.
  • NOTE: Boil the tinned Evaporated Milk for 20 minutes in it`s Tin and allow it to get cold before you open the tin. This will ensure that it will whip successfully.

People Who Like This Dish 2
Reviews & Comments 3

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  • youngberg 9 years ago
    Hey Magpieno... sounds like you open the evap milk can with 1/4 of it's contents and boil it in water for 20 mins... My guess is that this will solidify the canned milk so it whisks-up nice. I'm regurging for clarity before I try this recipe... always looking for that great recipe and I have a prob with unsuccessful assumptions :/ Great Charlotte pic, by the way!
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  • dmajor 10 years ago
    Looks like a great recipe! I am also intrigued by the boiling of the canned milk. I guess that scares me a little. I always thought that cans would explode under the pressure of heat. Wow, I learn something everyday! Thanks, Deb
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  • zhiannablu 11 years ago
    this is really interesting.... i just might try it sometime soon, sounds yummy....and you boil the evap milk in the tin? and it whips up, sorry for sounding "duh"... wish you had a pic of it, even a stock one would be nice....
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