Abbeville Gypsy

Abbeville Gypsy Recipe

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Jackie Brink


from the new southern cook book

this is a traditional dessert served on christmas day in abbeville south carolina. it's like an english trifle

★★★★★ 1 vote


1 qt
1 c
4 tsp
sherry or bourbon or to taste, plus more for the whipped cream
1 pt
whipping cream
2 pkg
store bought ladyfingers
1/4 lb
almonds, blanched chopped or slivered
about 2/3 cup sugar
sherry or bourbon


1Heat the milk to a simmer in a saucepan over low heat or in a double boiler. Beat the eggs and sugar together in a mixing bowl, then add a little of the hot milk and stir. Add the egg mixture to the milk, stirring constantly until it coats the spoon. The custard will thicken more as it cools. Add sherry or bourbon, then cool the custard completely.
2Whip the cream, then flavor it with a little sugar and with sherry or bourbon.
3Line the bottom of a deep bowl or souffle dish with ladyfingers flat sides down. Pour in about 1 inch of custard, then line the walls of the dish with ladyfingers, flat sides out. Sprinkle with a layer of the almonds, then add a layer of whipped cream. Make another layer of custard, followed by the almonds and whipped cream. Put the gypsy in the refrigerator to chill for several hours or preferably overnight.
4Serve in clear glass stemware.
5NOTE:Store-bought ladyfingers are filled with chemicals and artificial flavorings. The recipe in this book i got makes 6 ounces of ladyfingers, the same amount you get in 2 typical store-bought packages.

About Abbeville Gypsy

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: Cajun/Creole