Mary & Martha's Kitchen Recipe

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Trifle (Raspberry.Custard Bowl) Recipe 1/2 c Sugar 3 tb Cornstarch 1/4 ts Salt 3 c Milk 1/2 c Dry white wine 3 Egg yolks,beaten 3 tb Butter or -margarine,softened 1 tb Vanilla 2 1/2 oz Whole blanched almonds 2 pk Ladyfingers(3oz) 1/2 c Red raspberry preserves 1 pk Frozen red -raspberries(12oz) 1 c Chilled whipping cream 2 tb Sugar Mix 1/2 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 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 inch so that they remain upright.) 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. NOTE: Do not use soft-type margarine in this recipe. From: Sandee Eveland

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<h1>Trifle (Raspberry.Custard Bowl)</h1> <h2>Recipe</h2><p> <P>1/2 c Sugar <P>3 tb Cornstarch <P>1/4 ts Salt <P>3 c Milk <P>1/2 c Dry white wine <P>3 Egg yolks,beaten <P>3 tb Butter or <P>-margarine,softened 1 tb Vanilla <P>2 1/2 oz Whole blanched almonds <P>2 pk Ladyfingers(3oz) <P>1/2 c Red raspberry preserves <P>1 pk Frozen red <P>-raspberries(12oz) 1 c Chilled whipping cream <P>2 tb Sugar <P>Mix 1/2 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 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 inch so that they remain upright.) 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. NOTE: Do not use soft-type margarine in this recipe. From: Sandee Eveland <div><a href='http://www.maryandmarthaskitchen.com/Trifle_(Raspberry.Custard_Bowl)/15563/' title='Trifle (Raspberry.Custard Bowl) Recipe'>Trifle (Raspberry.Custard Bowl) Recipe</a></div>

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