Like a trifle without the fuss, the cake soaks up the sauce and fresh fruit gives it a kick. Prep Time: 15 minutes.
Sunset NOVEMBER 2006
1. In a bowl, whisk 3/4 cup milk into crème anglaise. Mixture should be thin enough to pour and have the consistency of corn syrup or thick maple syrup. If needed, add more milk, 1/4 cup at a time, until you reach the consistency you like.
2. Arrange a piece of cake on each plate and drizzle with sauce. Top with fruit.
Note: Nutritional analysis is per 1/3 cup of sauce.
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