Raspberry Trifle

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.