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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Ingredients:
2 dozen ladyfingers, crumbled |
1/2 cup milk, mixed with |
2 tablespoons cornstarch |
1/4 cup strong black coffee |
4 egg yolks, slightly beaten |
1 teaspoon vanilla |
1/2 cup softened sweet butter (ie, unsalted) |
1/2 cup sugar |
1/2 cup blanched slivered almond |
Directions:
1. Combine milk, cornstarch, coffee& egg yolks in top of double boiler and cook over boiling water until pudding consistency.
2. Remove from heat, and let cool.
3. Cream butter with sugar and add the pudding mixture by tablespoon-fulls, stirring constantly.
4. Add almonds& vanilla.
5. Line a cake pan with one-third of lady fingers; put half of pudding mixture on top.
6. Repeat layers, with the last third of crumbled lady fingers on top.
7. Cover with waxed paper and refrigerate overnight with a weight on top, so that the pudding will be absorbed by the cake.
8. Serve with whipped cream on top.
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