DailyInbox.com: The Recipe File -- Gypsy Torte with Lemon Sauce

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Chicken Soup for the Soul Heloise's Hints Reader's Digest Bits & Pieces Family Minute Bible Verses Daily Reflections Proverbs Plus The Recipe File Site of the Day Messages from the Masters Quotes from the Masters   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Friends | Modify | Subscribe | Unsubscribe | Privacy | Advertise | Webmaster   Free Stuff from BACARDI Tell us how YOU party and get your chance to take home a new digital camera, cool BACARDI golf bag, apparel and More! Bacardi and the Bat Device are registered trademarks of Bacardi & Company Limited. (C) 2001 Bacardi U.S.A., Inc., Miami, FL. Rum - 40% Alc. by Vol. Enter Now. Click Here: http://by.advertising.com/1/c/31208/23971/69363/69363 Desserts: Gypsy Torte with Lemon Sauce from Above & Beyond Parsley... Food for the Senses INGREDIENTS: 1-1/2 cups heavy cream 3 tablespoons powdered sugar 32-35 large gingersnaps (2-1/2 inches in diameter) 1/4 cup medium-dry sherry Strawberry slices, to garnish Mint leaves, to garnish Sauce: 2 eggs 1 cup sugar Juice of 2-3 lemons (equal to 4 tablespoons) Zest of 1 lemon, finely grated 4 tablespoons butter or margarine 1 tablespoon cornstarch 1 cup cold water TO PREPARE: Whip cream until thickened.  Add powdered sugar and continue beating cream until stiff.  Dip gingersnaps one at a time in sherry, shaking off excess.  To form torte, sandwich together 4 or 5 cookies at a time with whipped cream (about 1/4-inch thickness between each cookie).  Stand sandwiched cookies on edge, forming a horizontal log as you go.  When all cookies form 1 log, frost the sides.  Place in the refrigerator and chill for 4 to 6 hours. For sauce:  Beat eggs in the top of a double boiler.  Gradually add sugar.  Add lemon juice, zest and butter.  Dissolve cornstarch in cold water.  Add to lemon mixture and cook in top of double boiler over simmering water until mixture has consistency of a thin sauce, about 5 minutes.  Cool to room temperature, then chill.  Serve cold. To serve, slice each portion diagonally.  Using the back of a spoon, spread about 2 tablespoons of sauce on a dessert plate and top with a slice of torte.  Garnish with fanned strawberry slices and mint leaves. SERVES 6 to 8 Copyright 1992 The Junior League of Kansas City, Missouri, Inc.  All rights reserved. To purchase copies of Above & Beyond Parsley, call the Junior League of Kansas City, Missouri at (816) 444-2112 from 8:30am-4:30pm M-F Central time. The Junior League of Kansas City, Missouri, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Above & Beyond Parsley, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]