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Rind of 1 lemon, grated and divided
Prepare custard cream. Let cool. Combine kirsch liqueur and strawberry jam. Coat 1/2 of lady fingers or cake with 1/2 of the jam mixture, place in the bottom of a crystal bowl (8 inches in diameter and 3-1/2 inches deep), sprinkle with 1/2 lemon rind. Cover with a layer of 1/2 of the strawberries and 1/2 of the macaroons mixed. Pour 1/2 custard cream over top. Repeat steps again ending with curtard layer. Chill hour or so. Just before serving top with whipped cream and slivered almonds.
Garnish with strawberries and mint leaves if desired. White Custard Cream
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