Almond and Chocolate Whipped Cream Trifle

• 2 packages ladyfingers
• 1/2 to 2/3 cup almond liqueur (recommended: Amaretto)
• 2 canisters storebought whipped cream
• 3 1/2 ounces bittersweet chocolate baking bar, finely chopped
• 1/4 cup slivered almonds
• Cocoa powder, for dusting
• 1 pint raspberries

1. Line an 8 to 9-inch square or round glass dish or bowl with ladyfingers.
2. Douse with half of the liqueur, spray with a layer of whipped cream.
3. Sprinkle with chocolate pieces and slivered almonds.
4. Repeat this layering another time.
5. After the second layering, spray a healthy shot of whipped cream on top.
6. Dust with cocoa powder, garnish with raspberries and serve or chill until ready to serve.

ladyfingers, almond liqueur, canisters, bittersweet chocolate baking, almonds, cocoa, raspberries

Taken from www.foodnetwork.com/recipes/rachael-ray/almond-and-chocolate-whipped-cream-trifle-recipe.html (may not work)