Sign out

Sign in

reset password


Not a member?
Join now for FREE!

Raspberry Trifle

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

Trifle recipe

Yield

16
servings

Prep

20
min

Cook

20
min

Ready

2
hrs
Trans-fat Free

Ingredients

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

Ingredients

Amount Measure Ingredient Features
118 ml sugar
Camera
45 ml cornstarch
Camera
1.3 ml salt
Camera
710 ml milk
Camera
118 ml white wine
dry
* Camera
3 each egg yolks
beaten
* Camera
45 ml butter
softened
Camera
15 ml vanilla extract
Camera
72.3 ml/g almonds
blanched, whole
Camera
2 packages lady fingers
* Camera
118 ml raspberry jam
* Camera
1 package raspberries
* Camera
237 ml whipped cream
Camera
30 ml sugar
Camera

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.



Back to top arrow * not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 41845% 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?
 

Email this recipe