1/2 c Sugar
three tb Cornstarch
1/4 ts Salt
three c Milk
1/2 c Dry white wine
three Egg yolks,beaten
three tb Butter or
-margarine,softened
one tb Vanilla
two 1/2 oz Whole blanched almonds
two pk Ladyfingers (3oz)
1/2 c Red raspberry preserves
one pk Frozen red
-raspberries (12oz)
one c Chilled whipping cream
two tb Sugar
Preparation:
Mix 1/2 cup sugar, the cornstarch & salt in 3-quart saucepan; gradually
stir in milk & wine. Heat to boiling over medium heat, stirring
constantly. Boil & stir one minute. Gradually stir at least half of the hot
mixture in to egg yolks; stir back in to hot mixture in pan. Boil & stir one
minute. Remove from heat. Stir in butter & vanilla until butter melts.
Cover & refrigerate at least three hours. Soak almonds in hot water about three
minutes; drain. Carefully cut almonds lengthwise in half with sharp knife.
Split ladyfingers lengthwise in half; spread each half with raspberry
preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides
up), 1/4 cup of the halved almonds, half of the raspberries & half of the
pudding; repeat. Arrange remaining ladyfingers around fringe of bowl in
upright position with cut sides toward middle. (It may be necessary to
gently ease ladyfingers down in to pudding about one inch so that they stay
upright.) Cover & refrigerate 30 minutes. Beat cream & two tablespoons
sugar in chilled small mixer bowl until stiff; spread ocer top of dessert.
Garnish with remaining almonds & reserved raspberries. NOTE: Do not use
soft-type margarine in this recipe.
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