Raspberry Trifle

• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 cups milk
• 1/2 cup white wine dry
• 3 each egg yolks beaten
• 3 tablespoons butter softened
• 1 tablespoon vanilla extract
• 2 1/2 ounces almonds blanched, whole
• 2 packages lady fingers
• 1/2 cup raspberry jam
• 1 package raspberries
• 1 cup whipped cream
• 2 tablespoons sugar

1. Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine.
2. Heat to boiling over medium heat, stirring constantly.
3. Boil and stir 1 minute.
4. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan.
5. Boil and stir 1 minute.
6. Remove from heat.
7. Stir in butter and vanilla until butter melts.
8. Cover and refrigerate at least 3 hours.
9. Soak almonds in hot water about 3 minutes; drain.
10. Carefully cut almonds lengthwise in half with sharp knife.
11. Split ladyfingers lengthwise in half; spread each half with raspberry preserves.
12. 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.
13. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center.
14. Cover and refrigerate 30 minutes.
15. Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert.
16. Garnish with remaining almonds and reserved raspberries.

sugar, cornstarch, salt, milk, white wine, egg yolks, butter, vanilla, almonds blanched, lady fingers, raspberry jam, raspberries, whipped cream, sugar

Taken from recipeland.com/recipe/v/raspberry-trifle-42056 (may not work)