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Raspberry Trifle

You’ll find the size and number of ladyfingers can vary in the 3-ounce package. If you have at least 12, they can be sandwiched around the raspberry jam and arranged perpendicular to the side of the bowl—see the photo at above.

½ cup sugar

3 tablespoons cornstarch

¼ teaspoon salt

3 cups milk

½ cup dry sherry, ½ cup dry white wine or 1/3 cup orange juice plus 2 tablespoons sherry flavoring

3 egg yolks, beaten

3 tablespoons stick margarine or butter*

1 tablespoon vanilla

2 packages (3 ounces each) ladyfingers

½ cup raspberry preserves

1 package (12 ounces) frozen raspberries, thawed

1 cup whipping (heavy) cream

2 tablespoons sugar

2 tablespoons slivered almonds, toasted

Mix ½ cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry. 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 saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla. Cover and refrigerate at least 3 hours.

Split ladyfingers lengthwise in half; spread each half with raspberry preserves. Layer one-fourth of the ladyfingers, cut sides up, half of the raspberries and half of the pudding in 2-quart serving bowl; 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 they remain upright.)

Beat whipping cream and 2 tablespoons sugar in chilled medium bowl until stiff; spread over dessert. Sprinkle with almonds. Cover and refrigerate until serving time. Refrigerate any remaining dessert. 10 servings.

* Do not use tub margarine in this recipe.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

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