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Raspberry Trifle

 

Trifle recipe
14

Yield

16

servings

Prep

20

min

Cook

20

min

Ready

2

hrs

Trans-fat Free
 

Ingredients

½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
3 cups milk
½ cup white wine
dry
*
3 each egg yolks
beaten
*
3 tablespoons butter
softened
1 tablespoon vanilla extract
2 ½ ounces almonds
blanched, whole
2 packages lady fingers
*
½ cup raspberry jam
*
1 package raspberries
*
1 cup whipped cream
2 tablespoons sugar

Directions

Mix ½ 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 ¼ of the ladyfingers (cut sides up), ¼ 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.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 41845% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 303mg 13%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 5%
Sugars g
Protein 18g
Vitamin A 14% Vitamin C 1%
Calcium 26% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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