Holiday Chambord Trifle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 10-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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