English Trifle

• 1 (10 ounce) package frozen raspberries, thawed,drained,and syrup reserved
• 6 ladyfingers (1/2 of 3 oz. box)
• 6 tablespoons sweet sherry
• 8 canned peach halves
• 12 cup heavy cream
• 2 tablespoons sugar
• 14 cup sliced blanched almond, toasted
• 1 13 cups heavy cream
• 4 egg yolks
• 3 tablespoons sugar
• 2 tablespoons Grand Marnier

1. Prepare Creme Anglaise: bring 1 1/3 cups heavy cream to a boil in a small heavy saucepan; remove from heat but keep hot.
2. Beat the egg yolks with the sugar in the top of a double-boiler until smooth.
3. Gradually stir in hot cream, and cook, stirring constantly, over simmering water, until mixture is thick enough to coat the back of a spoon (about 10 minutes).
4. Remove from heat, stir in Grand Marnier, and cool.
5. Place drained raspberries in blender; puree; add 1 tbsp.
6. of raspberry syrup to thin mixture if needed; set aside.
7. Arrange ladyfingers, dividing evenly, along the sides of 4 large wine glasses.
8. Sprinkle each with 1 1/2 tbsp.
9. of sweet sherry; top with 2 peach halves.
10. Pour cooled Creme Anglaise over the tops of the peach halves, dividing evenly among the glasses.
11. Top each glass with raspberry puree; chill.
12. Whip the 1/2 cup heavy cream in a small bowl with sugar until stiff; spoon a layer of whipped cream on each trifle.
13. Sprinkle with toasted almonds; serve.

frozen raspberries, ladyfingers, sweet sherry, peach halves, heavy cream, sugar, blanched almond, heavy cream, egg yolks, sugar, grand marnier

Taken from www.food.com/recipe/english-trifle-34266 (may not work)