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