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Raspberry Trifle
Raspberry Trifle
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Prep Time:
25 minutes
Total Time:
3 hours 25 minutes
Indulge in a decadent raspberry trifle for a delightful dessert.
Ingredients:
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 1/2 cup dry sherry or white wine or 1/3 cup orange juice plus 2 tablespoons sherry flavoring
  • 3 egg yolks, beaten
  • 3 tablespoons butter or margarine
  • 1 tablespoon vanilla
  • 2 packages (3 ounces each) ladyfingers
  • 1/2 cup raspberry preserves
  • 3 cups fresh raspberries or 2 packages (12 ounces each) frozen raspberries, thawed and drained
  • 1 cup whipping (heavy) cream
  • 2 tablespoons sugar
  • 2 tablespoons slivered almonds, toasted
  • Additional fresh raspberries, if desired
  • Fresh mint leaves, if desired
Instructions:
  • Combine 1/2 cup of sugar, cornstarch, and salt in a 3-quart saucepan. Slowly pour in milk and sherry while stirring. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Slowly combine at least half of the hot mixture with the egg yolks, then add back to the saucepan. Boil and stir for another minute; remove from heat. Mix in butter and vanilla. Chill covered in the refrigerator for at least 3 hours, but no longer than 24 hours.
  • Split ladyfingers in half lengthwise and spread each half with raspberry preserves. Layer a portion of the ladyfingers, cut sides up, 1 1/2 cups raspberries, and half of the pudding in a 2-quart serving bowl. Repeat layers once using the remaining 1 1/2 cups raspberries. Stand the remaining ladyfingers around the edge of the bowl with the cut sides facing the center. Gently push them down about 1 inch into the pudding to keep them upright.
  • Whip together whipping cream and 2 tablespoons of sugar in a chilled medium bowl using an electric mixer until stiff peaks form. Spread the whipped cream over the dessert, sprinkle with almonds, and refrigerate until ready to serve. Garnish with extra raspberries and mint leaves, and refrigerate any leftovers.

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