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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 10 |
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This is pretty served in a clear glass bowl. Cooking time is cooling time for both the custard and the finished dish. Ingredients:
1/2 cup granulated sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
3 cups milk |
3 egg yolks, beaten |
3 tablespoons butter or 3 tablespoons margarine |
2 teaspoons vanilla extract |
1 teaspoon almond extract |
1 (3 ounce) package ladyfingers |
2 tablespoons sherry wine |
2 cups sliced strawberries (or both) or 2 cups raspberries (or both) |
1 cup chilled whipping cream |
2 tablespoons granulated sugar |
2 tablespoons toasted slivered almonds |
Directions:
1. Mix 1/2 cup sugar, the cornstarch and salt in saucepan; gradually stir in milk. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, vanilla extract and almond extract. Cover and refrigerate at least 3 hours.
2. Split ladyfingers lengthwise into halves. Layer half of the ladyfingers, cut sides up, in 2-quart glass serving bowl. Sprinkle with 1 tablespoon of the sherry. Layer half of the strawberries and half of the cold egg yolks mixture over ladyfingers; repeat. Cover and refrigerate at least 4 hours but no longer than 8 hours.
3. Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert. Sprinkle with almonds.
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