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Cabinet Pudding




Source of Recipe


Internet


List of Ingredients




2 Tbsp unflavored gelatin
1 Cup cold water
6 Eggs, separated
8 Tbsp sugar
1/2 Cup sherry (not cooking sherry)
1/2 Tsp almond extract
1-1/2 Dozen macaroons, crumbled (reserve 1/4-Cup of crumbs)
1 Cup pecans, chopped
1 10-oz jar maraschino cherries, sliced
1 Cup heavy cream, whipped
4 Tbsp sugar
1/2 Tsp vanilla


Recipe



Soak gelatin in cold water; heat until dissolved.

Beat egg yolks; slowly add sugar and continue beating until creamy; add sherry. Cook mixture in top of a double boiler over medium heat until thick; cool.

Meanwhile, beat egg whites until stiff. Combine whites, egg yolk mixture and gelatin slowly on low speed of a mixer; add almond extract.

Pour one-third of custard into a 1-1/2 quart mold. Add layer of macaroon crumbs, chopped pecans and sliced cherries. Alternate layers until there are 3 layers of each mixture.

Whip cream; sweeten with sugar; flavor with vanilla and spread over pudding. Top with 1/4-Cup of reserved macaroon crumbs.

Refrigerate until serving time.

Serves 12