Raspberry Trifle

Directions

1. 1
   Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine.
2. 2
   Heat to boiling over medium heat, stirring constantly.
3. 3
   Boil and stir 1 minute.
4. 4
   Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan.
5. 5
   Boil and stir 1 minute.
6. 6
   Remove from heat.
7. 7
   Stir in butter and vanilla until butter melts.
8. 8
   Cover and refrigerate at least 3 hours.
9. 9
   Soak almonds in hot water about 3 minutes; drain.
10. 10
    Carefully cut almonds lengthwise in half with sharp knife.
11. 11
    Split ladyfingers lengthwise in half; spread each half with raspberry preserves.
12. 12
    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.
13. 13
    Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center.
14. 14
    Cover and refrigerate 30 minutes.
15. 15
    Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert.
16. 16
    Garnish with remaining almonds and reserved raspberries.