---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TRIFLE (RASPBERRY.CUSTARD BOWL)
  Categories: Desserts, Alcohol
       Yield: 1 servings
  
     1/2 c  Sugar
       3 tb Cornstarch
     1/4 ts Salt
       3 c  Milk
     1/2 c  Dry white wine
       3    Egg yolks,beaten
       3 tb Butter or
            -margarine,softened
       1 tb Vanilla
   2 1/2 oz Whole blanched almonds
       2 pk Ladyfingers (3oz)
     1/2 c  Red raspberry preserves
       1 pk Frozen red
            -raspberries (12oz)
       1 c  Chilled whipping cream
       2 tb Sugar
  
   Mix 1/2 cup sugar, the cornstarch 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 inch so that they remain
   upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons
   sugar in chilled small mixer bowl until stiff; spread ocer top of dessert.
   Garnish with remaining almonds and reserved raspberries. NOTE: Do not use
   soft-type margarine in this recipe. From: Sandee Eveland
  
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