Title: Trifle (Raspberry.custard Bowl)
Categories: Dessert Wine
Yield: 1 Servings
| 1/2 | c | Sugar |
| 3 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 3 | c | Milk |
| 1/2 | c | Dry white wine |
| 3 | | Egg yolks,beaten |
| 3 | tb | Butter or margarine,softened |
| 1 | tb | Vanilla |
| 2 1/2 | oz | Whole blanched almonds |
| 2 | pk | Ladyfingers(3oz) |
| 1/2 | c | Red raspberry preserves |
| 1 | pk | Frozen red raspberries(12oz) |
| 1 | c | Chilled whipping cream |
| 2 | tb | Sugar |
Mix 1/2 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 1/4 of the ladyfingers (cut sides
up), 1/4 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