Trifle from the Plaza Hotel

• 1 (3 ounce) package ladyfingers
• 14 cup sweet sherry
• 1 (3 ounce) package strawberry gelatin
• 2 cups hot water
• 3 egg yolks
• 13 cup sugar
• 2 cups light cream
• 1 teaspoon vanilla
• 1 cup sweetened whipped cream
• 12-1 cup pistachio nut, finely chopped

1. Split ladyfingers and arrange on a cookie sheet.
2. Drizzle the sherry over them and allow to stand.
3. Dissolve gelatin in hot water in a bowl and chill until syrupy.
4. Arrange half the ladyfingers in the bottom of a 6-cup crystal bowl.
5. Pour gelatin syrup over and chill until the gelatin is firm.
6. Beat the egg yolks in a heavy saucepan until light.
7. Add sugar gradually, beating all the while until mixture is light and lemon-colored.
8. Stir in cream and vanilla.
9. Cook, stirring constantly, over a very low heat or over simmering water, until the mixture coats a metal spoon.
10. Pour sauce immediately into a chilled bowl and cover the surgace with transparent wrap.
11. Chill thoroughly.
12. Arrange remaining ladyfingers in the bowl on top of the set gelatin and pour the chilled custard over it.
13. Chill until serving time.
14. Garnish with a puff of sweetened whipped cream and sprinkle chopped pitaschio nuts around the rim of the trifle.

ladyfingers, sweet sherry, strawberry gelatin, water, egg yolks, sugar, light cream, vanilla, cream, pistachio nut

Taken from www.food.com/recipe/trifle-from-the-plaza-hotel-402760 (may not work)