Twenty-Four Hour Salad - cooking recipe

Ingredients

1 egg
1 Tbsp. sugar
12 marshmallows, quartered
2 Tbsp. milk
juice of 1/2 lemon
1/2 c. heavy cream, whipped
2 c. halved, seeded grapes
2 c. diced pineapple
2 c. orange sections
1/4 c. blanched, slivered almonds
lettuce cups

Preparation

Beat egg until light and gradually add sugar.
Add marshmallows, milk and lemon juice.
Cook on surface at 200\u00b0 until smooth and thick, stirring often.
Cool and fold in whipped cream. Pour over combined fruit and nuts; mix well.
Chill for 24 hours. Serve in lettuce cups.
Serves 6 to 8.