English Berry Trifle

Submitted by Elmotoo

"Located somewhere out on the 'net for ZWT6. This is pretty served in a clear glass bowl. Cooking time is cooling time for both the custard and the finished dish!!"

 

• Ready In: 7hrs 30mins
• Ingredients: 14
• Serves: 8

ingredients

• 118.29 ml granulated sugar
• 44.37 ml cornstarch
• 1.23 ml salt
• 709.77 ml milk
• 3 egg yolks, beaten
• 44.37 ml butter or 44.37 ml margarine
• 9.85 ml vanilla extract
• 4.92 ml almond extract
• 85.04 g package ladyfingers
• 29.58 ml sherry wine
• 473.18 ml sliced strawberries (or both) or 473.18 ml raspberries (or both)
• 236.59 ml chilled whipping cream
• 29.58 ml granulated sugar
• 29.58 ml toasted slivered almonds

directions

1. Mix 1/2 cup sugar, the cornstarch and salt in saucepan; gradually stir in milk. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, vanilla extract and almond extract. Cover and refrigerate at least 3 hours.
2. Split ladyfingers lengthwise into halves. Layer half of the ladyfingers, cut sides up, in 2-quart glass serving bowl. Sprinkle with 1 tablespoon of the sherry. Layer half of the strawberries and half of the cold egg yolks mixture over ladyfingers; repeat. Cover and refrigerate at least 4 hours but no longer than 8 hours.
3. Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert. Sprinkle with almonds.