Two 6-ounce packages ladyfingers
Pastry Cream, recipe follows
One 8-ounce jar fruit jam (strawberry or apricot)
6 cups fresh fruit (raspberries, blueberries, sliced strawberries or sliced bananas)
3 cups whipped cream
2 cups heavy cream
1 cup sugar
1 vanilla bean, scraped
1/3 cup cornstarch
1/2 cup milk
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