English Trifle

Ingredients

• 1/2 cup sugar
• 3 T. cornstarch
• 1/4 t. salt
• 3 cups milk
• 1/2 cup dry sherry or dry white wine
• 3 egg yolks, beaten
• 3 T. margarine or butter
• 1 T. vanilla
• 2 packages (3 ounce each) ladyfingers
• 1/2 cup strawberry preserves
• 1 pint strawberries, sliced or 1 pkg. (12 ounces) frozen strawberries, thawed
• 1 cup heavy whipping cream
• 2 T. sugar
• 2 T. toasted slivered almonds

Directions

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute. Stir at least half of the hot mixture gradually into the egg yolks, being careful not to shock them (they will curdle if done too quickly). Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla. Cover and refrigerate about 3 hours or until chilled.

Cut ladyfingers lengthwise in half. Spread each half with strawberry preserves. Layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding in trifle dish or 2-quart serving bowl; repeat. Arrange remaining ladyfingers around edge of bowl in upright position and with cut sides toward center. (It may be necessary to ease ladyfingers gently down into pudding about 1 inch so they remain upright.)
Cover and refrigerate.

Beat whipping cream and 2 T.. sugar in chilled medium bowl until stiff. Spread over dessert. Sprinkle with almonds. 10 servings; 390 calories a serving

From Betty Crocker's 40th Anniversary edition cookbook

Submitted 6/13/05.
Source: Betty Crocker
Submitted By: Meryl
merstarunicorn11@hotmail.com
English Trifle