Trifle (raspberry Custard Bowl)

INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 2785
Calories From Fat: 1634
Total Fat: 187.2g
Cholesterol: 1016.5mg
Sodium: 1057mg
Potassium: 1878.8mg
Carbohydrates: 210.4g
Fiber: 7.9g
Sugar: 168.8g
Protein: 52.4g