Trifle (Raspberry Custard Bowl)

Try this Trifle (Raspberry Custard Bowl) recipe, or post your own recipe for Trifle (Raspberry Custard Bowl)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Trifle (Raspberry Custard Bowl) Ingredients

1/2 c Sugar	1 tb Vanilla
3 tb Cornstarch	2 1/2 oz Whole blanched almonds
1/4 ts Salt	2 pk Ladyfingers(3oz)
3 c Milk	1/2 c Red raspberry preserves
1/2 c Dry white wine	1 pk Frozen red
3 Egg yolks,beaten	1 c Chilled whipping cream
3 tb Butter or	2 tb Sugar

Instructions for Trifle (Raspberry Custard Bowl)

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine. 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; stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla until butter melts. Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds lengthwise in half with sharp knife. Split ladyfingers lengthwise in half; spread each half with raspberry preserves. 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. 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 that they remain upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert. Garnish with remaining almonds and reserved raspberries. NOTE: Do not use soft-type margarine in this recipe. From: Sandee Eveland

Main Ingredient: AlcoholCuisine: Uncategorized