SWEET LAYERED DESSERT
Buca di Beppo Restaurant Recipe
2 loaves of pound cake
1/2 cup Grand Marnier
2 cups vanilla custard (recipe follows)
1/2 pound semi-sweet chocolate, chopped
1 cup Maraschino cherries, chopped
2 cups Chocolate Custard (recipe follows)
8 ounces nougat with nuts, chopped
1 pint whipping cream
Chocolate and Vanilla Custard:
1 quart milk
1 cup sugar
1 teaspoon vanilla
2 ounces flour
10 egg yolks
To make custard: in a small saucepan, combine the milk and sugar. Place over medium Heat and bring to a boil. In a mixing bowl, combine the vanilla, flour and egg yolks, and with until it thickens. For the hot milk into the egg mixture. Whip into a smooth custard. For the custard back into the saucepan and, over medium heat, cooked custard, continuing to stir, until it is thickened. Divided the custard into two bowls or pans. Add the chopped semi-sweet chocolate to one bowl and whip until all of the chocolate is incorporated. Refrigerator both bowls of custard until cool.
To make the desert: slice of pound cake into pieces 1/4 inch thick and 4 by 4 inches wide and lay a few pieces on the bottom of a crystal or ceramic bowl. Brush to pound cake with Grand Marnier, evenly spread with vanilla custard, and sprinkle with some of the chopped chocolate, cherries and nougat. Add another layer of pound cake soaked with Grand Mariner, evenly spread with chocolate custard, and sprinkle with chopped chocolate and cherries. Repeat the process until a few layers are formed. Refrigerate.
Before serving, with the cream until stiff. Place a large spoonful of the desert on a plate and garnish with whipped cream. Makes 6 to 8 servings.
The Colossal Brownie Sundae is a guest favorite at Buca di Beppo. It has Twelve decadent chunks of freshly baked brownies layered with six scoops of vanilla and chocolate ice cream, topped with caramel and chocolate sauces then buried in mounds of whipped cream.