2/3 c. sugar
1/8 tsp. salt
3 c. milk, scalded
3 tbsp. almond liqueur
12 lady fingers, split
1 pt. fresh strawberries, hulled and halved
1 (16 oz.) can apricot halves, drained
2 tbsp. cornstarch
2 egg, slightly beaten
3 squares Baker's unsweetened chocolate

Can use 1/2 teaspoon almond extract.

Combine sugar, cornstarch, and salt in bowl. Add eggs and mix well. Gradually pour in hot milk, stirring constantly. Return to saucepan. Cook and stir over very low heat until mixture is smooth and thickened. Remove from heat. Add chocolate and liqueur or almond extract stir until chocolate is melted. Cool slightly.

Arrange half of the lady fingers, fruits, and chocolate in layers in serving dish, repeat layers with remaining ingredients. Chill at least 2 hours. Before serving, garnish with sweetened whipped cream. Put additional strawberries and chocolate on top.