Quench MagazineTrifle (Raspberry.Custard Bowl) | Liquor | Quench Magazine
Indulge in a delightful Raspberry Custard Trifle, layered with ladyfingers, almonds, and fresh raspberries, topped with whipped cream. Perfect for a special occasion or dessert lovers!
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Ingredients
- 1/2 c Sugar
- 3 tb Cornstarch
- 1/4 ts Salt
- 3 c Milk
- 1/2 c Dry white wine
- 3 Egg yolks,beaten
- 3 tb Butter or -margarine,softened
- 1 tb Vanilla
- 2 1/2 oz Whole blanched almonds
- 2 pk Ladyfingers(3oz)
- 1/2 c Red raspberry preserves
- 1 pk Frozen red -raspberries(12oz)
- 1 c Chilled whipping cream
- 2 tb Sugar
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