3 c. miniature marshmallows
3/4 c. milk
2 eggs, beaten
1 c. heavy cream, whipped
10-12 jelly roll slices, approximately 1 1/2 inch diameter
1 c. (1 lb. can) peaches or apricots, drained
Peach or apricot brandy (optional)

Lady fingers arranged vertically in bowl may be substituted; jelly roll slices are more attractive in a clear glass bowl.

Melt marshmallows with milk in top of double boiler. Stir until smooth. Gradually add eggs. Cook 2-3 minutes, stirring constantly. Remove from heat; add 2 tablespoons peach or apricot brandy, if desired. Chill until thickened. Mix until well blended. Fold in whipped cream.

Arrange jelly roll slices and fruit halves to line lower half of 1 1/2 quart bowl. Cover with marshmallow mixture. Chill several hours or overnight. Decorate by fluting whipped cream around edge or lattice-weaving it on surface. Serves 8 to 10.