Raspberry trifle (Holidays menus for the family)

 

          The ladyfingers can be sandwiched around the raspberry jam and arranged perpendicular to the side of the bowl. See the photo.

10 servings

• ½ cup sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 3 cups milk
• ½ cup orange juice + 2 tablespoons sherry flavoring
• 3 egg yolks, beaten
• 3 tablespoon butter
• 1 tablespoon vanilla
• 2 packages (3 ounces each) ladyfingers
• ½ cup raspberry preserves
• 1 package (12 ounces) frozen raspberries, thawed
• 1 cup whipping cream
• 2 tablespoons sugar
• 2 tablespoons slivered almonds, toasted

1. Mix ½ cup sugar, the cornstarch and salt in 3-quart saucepan ; gradually stir in milk, orange juice and sherry flavoring.
2. Heat to boiling over medium heat, stirring constantly ; boil and stir 1 minute.
3. Gradually stir at least half of the hot mixture into egg yolks ; stir back into hot mixture in saucepan.
4. Boil and stir 1 minute ; remove from heat.
5. Stir in butter and vanilla ; cover and refrigerate at least 3 hours.
6. Split ladyfingers lengthwise in half ; spread each half with raspberry preserves.
7. Layer one-fourth of the ladyfingers, cut sides up, half of the raspberries and half of the pudding in 2-quart serving bowl ; repeat.
8. 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 they remain upright.)
9. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl until stiff ; spread over dessert.
10. Sprinkle with almonds ; cover and refrigerate until serving time.

BON APPÉTIT