Raspberry Trifle (Holiday inspiration)

 

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

1. In 3-quart saucepan, mix ½ cup sugar, the cornstarch and salt ; gradually stir in milk and sherry.
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, then 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 but no longer than 24 hours.
6. Split ladyfingers horizontally in half ; spread each half with raspberry preserves.
7. 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.
8. Repeat layers once with one-fourth of the ladyfingers, remaining 1½ cups raspberries and remaining pudding.
9. 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.)
10. In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff ; spread over dessert.
11. Sprinkle with almonds.
12. Cover and refrigerate until serving time.
13. Garnish with additional raspberries and mint leaves, if desired.

BON APPÉTIT