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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 15 |
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Have made this using other ingredients for the liquer and fruit; we made this on Friday for a Drs' luncheon meeting. The results were awesome! Didn't allow for chilling time for the ingredients to marry. Ingredients:
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 |
Directions:
1. Separate ladyfingers in half and dry in warm oven slightly toasty. (At about 300ºF for about 10 minutes or so.).
2. Spread with jam and put back together. Cut into thirds.
3. 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.
4. 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.
5. Continue with remaining layers.
6. 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.
7. Remove from heat and add vanilla. Cool completely. When cooled pour over the cake mixture.
8. Cover with whipped cream and top with toasted almond slivers.
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