---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Trifle (Raspberry Custard Bowl)
 Categories: Desserts, Alcohol
      Yield: 1 servings
 
    1/2 c  Sugar
      3 tb Corn starch
    1/4 ts Salt
      3 c  Milk
    1/2 c  Dry white wine
      3    Egg yolks; beaten
      3 tb Butter; softened
      1 tb Vanilla
  2 1/2 oz Whole blanched almonds
      2 pk Ladyfingers (3 oz ea)
    1/2 c  Red raspberry preserves
     12 oz Pkg frozen red
           -raspberries
      1 c  Chilled whipping cream
      2 tb Sugar
 
  Mix 1/2 cup sugar, the corn starch 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 1/4 of
  the ladyfingers (cut sides up), 1/4 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. (It may be necessary to gently ease
  ladyfingers down into pudding about 1" so that they remain
  upright.) Cover and refrigerate 30 minutes.

  Beat cream and 2 tb sugar in chilled small mixer bowl until stiff;
  spread over top of dessert. Garnish with remaining almonds and
  reserved raspberries.

  Note: Do not use soft-type margarine in this recipe.

  From: Sandee Eveland
 
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