Course : Trifles
Serves: 10
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1/2 cup Sugar
3 tablespoons Cornstarch
1/4 teaspoon Salt
3 cups Milk
1/2 cup Dry sherry or dry white wine
3 large eggs yolks -- beaten
3 tablespoons Margarine or butter
1 tablespoon Vanilla
6 ounces Ladyfingers
1/2 cup Strawberry preserves
1 dash Strawberries, sliced -- or
12 ounces Strawberries frozen, thawed
1 cup Whipping (heavy) cream
2 tablespoons Sugar
2 tablespoons Toasted slivered -- Almonds

Preparation / Directions:

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry. 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 into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla. Cover and refrigerate about 3 hours or until chilled. Cut ladyfingers lengthwise in half. Spread each half with strawberry preserves. Layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding in 2-quart serving bowl; repeat. Arrange remaining ladyfinge around edge of bowl in upright position and with cut sides toward center. (It may be necessary to ease ladyfingers gently down into pudding about 1 inch so they remain upright.) Cover and refrigerate.Beat whipping cream and 2 tablespoons sugar in chilled medium bowl until stiff. Spread over dessert. Sprinkle with almonds.

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