HOLIDAY CHAMBORD TRIFLE

Holiday Chambord Trifle image

Provided by Manami

Categories Dessert

Time 55m

Yield 10-15 serving(s)

Number Of Ingredients 12

3 (3 ounce) packages sponge type ladyfingers
1/2 cup seedless raspberry preserves
1 (10 ounce) package frozen raspberries in light syrup
Chambord raspberry liquor
3 tablespoons sugar
1 1/2 tablespoons cornstarch
3 egg yolks
2 1/2 cups milk
1 teaspoon vanilla
1 1/2 cups green seedless grapes
2 cups whipping cream
4 -5 tablespoons toasted slivered almonds

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