Holiday Chambord Trifle

Name: Holiday Chambord Trifle
Ingredients: 3 (3 ounce) packages sponge type ladyfingers; 1/2 cup seedless raspberry preserves; 1 (10 ounce) package frozen raspberries in light syrup; Chambord raspberry liquor; 3 tablespoons sugar; 1 1/2 tablespoons cornstarch; 3 egg yolks; 2 1/2 cups milk; 1 teaspoon vanilla; 1 1/2 cups green seedless grapes; 2 cups whipping cream; 4 -5 tablespoons toasted slivered almonds

12 ingredients

8 steps

Ingredients

3 (3 ounce) packages sponge type ladyfingers
1/2 cup seedless raspberry preserves
1 (10 ounce) package frozen raspberries in light syrup
Chambord raspberry liquor
3 tablespoons sugar
1 1/2 tablespoons cornstarch
3 egg yolks
2 1/2 cups milk
1 teaspoon vanilla
1 1/2 cups green seedless grapes
2 cups whipping cream
4 -5 tablespoons toasted slivered almonds

Directions

1

Separate ladyfingers in half and dry in warm oven slightly toasty. (At about 300°F for about 10 minutes or so.).
2

Spread with jam and put back together. Cut into thirds.
3

Place thawed berries in a sieve over a bowl and reserve liquid. Take the reserved raspberry juice and add to it enough Chambord to make 1 cup.
4

Place 1/3 of ladyfingers in a glass trifle bowl or any other large bowl. Pour 1/3 of the liquid over and add 1/3 of the grapes and raspberries.
5

Continue with remaining layers.
6

Mix in a saucepan the sugar, cornstarch and egg yolk. Whisk in the milk and cook over medium heat, stirring constantly until a wooden spoon comes out coated or of a custard consistency.
7

Remove from heat and add vanilla. Cool completely. When cooled pour over the cake mixture.
8

Cover with whipped cream and top with toasted almond slivers.