English Trifle

Name: English Trifle
Ingredients: 1/2 c. sugar; 2 Tbsp. cornstarch; 1/2 tsp. salt; 3 c. milk; 6 egg yolks; 1 1/2 tsp. vanilla extract; 2 tsp. cream sherry; 2 pkg. ladyfingers (2 doz.); 1/2 c. cream sherry (generous); 6 Tbsp. red raspberry preserves; 6 Tbsp. slivered blanched almonds (2 oz. pkg.); 1/2 pt. whipping cream with 2 Tbsp. confectioners sugar; fresh raspberries (on top)

13 ingredients

8 steps

Ingredients

1/2 c. sugar
2 Tbsp. cornstarch
1/2 tsp. salt
3 c. milk
6 egg yolks
1 1/2 tsp. vanilla extract
2 tsp. cream sherry
2 pkg. ladyfingers (2 doz.)
1/2 c. cream sherry (generous)
6 Tbsp. red raspberry preserves
6 Tbsp. slivered blanched almonds (2 oz. pkg.)
1/2 pt. whipping cream with 2 Tbsp. confectioners sugar
fresh raspberries (on top)

Directions

1

To Assemble:
2

Split ladyfingers, making 4 layers in all.
3

Layer in deep glass bowl 12 ladyfingers.
4

Spread with preserves jam side up.
5

Sprinkle with almonds and cover with about 3/4 cup of custard; sprinkle with sherry.
6

Continue procedure, making 3 layers each the same.
7

Top with 4th layer of ladyfingers and sprinkle with sherry. Chill about four hours.
8

Decorate top with whipped cream (beaten with confectioners sugar), raspberries and the remaining almonds.