Raspberry Trifle
Trifle recipe
Yield
16 servingsPrep
20 minCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 7.1E+2 | ml |
milk
|
|
| 118 | ml |
white wine
dry |
*
|
| 3 | each |
egg yolks
beaten |
*
|
| 45 | ml |
butter
softened |
|
| 15 | ml |
vanilla extract
|
|
| 72.3 | ml/g |
almonds
blanched, whole |
|
| 2 | packages |
lady fingers
|
*
|
| 118 | ml |
raspberry jam
|
*
|
| 1 | package |
raspberries
|
*
|
| 237 | ml |
whipped cream
|
|
| 3E+1 | ml |
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.
