Trifle (raspberry custard bowl)

1 Servings

Ingredients

Quantity Ingredient
½ cup Sugar
3.00 tablespoon Cornstarch
¼ teaspoon Salt
3.00 cup Milk
½ cup Dry white wine
3.00 Egg yolks,beaten
3.00 tablespoon Butter or margarine,softened
1.00 tablespoon Vanilla
2½ ounce Whole blanched almonds
2.00 pack Ladyfingers(3oz)
½ cup Red raspberry preserves
1.00 pack Frozen red raspberries(12oz)
1.00 cup Chilled whipping cream
2.00 tablespoon Sugar

Directions

Mix ½ cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla until butter melts. Cover and refrigerate at least 3 hours.

Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds lengthwise in half with sharp knife. Split ladyfingers lengthwise in half; spread each half with raspberry preserves. Layer in 2-quart serving bowl ¼ of the ladyfingers (cut sides up), ¼ cup of the halved almonds, half of the raspberries and half of the pudding; repeat. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so that they remain upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert. Garnish with remaining almonds and reserved raspberries. NOTE: Do not use soft-type margarine in this recipe. From: Sandee Eveland

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