HOLIDAY CHAMBORD TRIFLE
Have made this using other ingredients for the liquer and fruit; we made this on Friday for a Drs' luncheon meeting. The results were awesome! Didn't allow for chilling time for the ingredients to marry.
Provided by Manami
Categories Dessert
Time 55m
Yield 10-15 serving(s)
Number Of Ingredients 12
Steps:
- Separate ladyfingers in half and dry in warm oven slightly toasty. (At about 300ºF for about 10 minutes or so.).
- Spread with jam and put back together. Cut into thirds.
- Place thawed berries in a sieve over a bowl and reserve liquid. Take the reserved raspberry juice and add to it enough Chambord to make 1 cup.
- Place 1/3 of ladyfingers in a glass trifle bowl or any other large bowl. Pour 1/3 of the liquid over and add 1/3 of the grapes and raspberries.
- Continue with remaining layers.
- Mix in a saucepan the sugar, cornstarch and egg yolk. Whisk in the milk and cook over medium heat, stirring constantly until a wooden spoon comes out coated or of a custard consistency.
- Remove from heat and add vanilla. Cool completely. When cooled pour over the cake mixture.
- Cover with whipped cream and top with toasted almond slivers.
Nutrition Facts : Calories 436.6, Fat 24.8, SaturatedFat 13.7, Cholesterol 180, Sodium 93.8, Carbohydrate 47.6, Fiber 2.2, Sugar 27.9, Protein 7.4
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