• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Trifle (Raspberry Custard Bowl)

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 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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