Genie's Southern Kitchen

Sent: 11/2/2008 3:37 PM

BLUEBERRY TRIFLE
24 almond macaroons
3/4 cup sherry wine
6 egg yolks beaten
1 cup granulated sugar
1/8 teaspoon salt
2 cups fresh blueberries
Whipped cream
Blanched almonds
Dip macaroons in wine and place in a flat serving dish.
Beat eggs 5 minutes in electric mixer then add sugar and beat 2
minutes longer.
Add sherry and salt then place in double boiler and cook until it
thickens stirring constantly.
Pour this mixture over the macaroons and allow to cool.
Just before serving cover with fruit.
Garnish with whipped cream and blanched almonds.

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Genie's Southern Kitchen	[email protected]