1/2 c Sugar
3 tb Corn starch
1/4 ts Salt
3 c Milk
1/2 c Dry white wine
3 Egg yolks; beaten
3 tb Butter; softened
1 tb Vanilla
2 1/2 oz Whole blanched almonds
2 pk Ladyfingers (3 oz ea)
1/2 c Red raspberry preserves
12 oz Pkg frozen red
-raspberries
1 c Chilled whipping cream
2 tb Sugar
Mix 1/2 cup sugar, the corn starch and salt in 3-quart saucepan;
gradually stir in milk and wine. Heat to boiling over medium heat,
stirring constantly. Boil and stir 1 minute. Gradually stir at
least half of the hot mixture into egg yolks; stir back into hot
mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in
butter and vanilla until butter melts.
Cover and refrigerate at least 3 hours. Soak almonds in hot water
about 3 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 and half of the pudding; repeat. Arrange
remaining ladyfingers around edge of bowl in upright position with
cut sides toward center. (It may be necessary to gently ease
ladyfingers down into pudding about 1" so that they remain
upright.) Cover and refrigerate 30 minutes.
Beat cream and 2 tb sugar in chilled small mixer bowl until stiff;
spread over top of dessert. Garnish with remaining almonds and
reserved raspberries.
Note: Do not use soft-type margarine in this recipe.
