Makes 10 servings
- ½ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 3 cups milk
- ½ cup dry sherry or white wine, or ¼ cup orange juice plus 2 tablespoons sherry flavoring
- 3 egg yoks, beaten
- 3 tablespoons butter
- 1 tablespoon vanilla
- 2 packages (3 oz each) ladyfingers
- ½ cup raspberry preserves
- 3 cups fresh raspberries or 2 boxes (10 oz each) frozen raspberries, thawed, drained
- 1 cup whipping cream
- 2 tablespoons sugar
- 2 tablespoons slivered almonds, toasted
- In 3-quart saucepan, mix ½ cup sugar, the cornstarch and salt ; gradually stir in milk and sherry.
- 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, then stir back into hot mixture in saucepan.
- Boil and stir 1 minute ; remove from heat.
- Stir in butter and vanilla ; cover and refrigerate at least 3 hours but no longer than 24 hours.
- Split ladyfingers horizontally in half ; spread each half with raspberry preserves.
- In 2-quart serving bowl, layer one-fourth of the ladyfingers , cut side up, 1½ cups of the raspberries and half of the chilled pudding.
- Repeat layers once with one-fourth of the ladyfingers, remaining 1½ cups raspberries and remaining pudding.
- Arrange remaining ladyfingers around edge of the bowl in upright position with cut sides toward center. (It may be necessary to gentle ease ladyfingers down into pudding about 1 inch so they remain upright.)
- In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff ; spread over dessert.
- Sprinkle with almonds.
- Cover and refrigerate until serving time.
- Garnish with additional raspberries and mint leaves, if desired.
BON APPÉTIT
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