RASPBERRY TRIFLE
Looking for a delicious dessert? Enjoy this great trifle recipe made with raspberries - perfect for a treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 10
Number Of Ingredients 16
Steps:
- Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry. 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, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Cover and refrigerate at least 3 hours, but no longer than 24 hours.
- Split ladyfingers horizontally in half; spread each half with raspberry preserves. Layer one-fourth of the ladyfingers, cut sides up, 1 1/2 cups of the raspberries and half of the pudding in 2-quart serving bowl. Repeat layers once using remaining 1 1/2 cups raspberries. 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 they remain upright.)
- Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff; spread over dessert. Sprinkle with almonds. Cover and refrigerate until serving time. Garnish with additional raspberries and mint leaves. Cover and refrigerate any remaining dessert.
Nutrition Facts : Calories 370, Carbohydrate 53 g, Cholesterol 110 mg, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 180 mg
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