Raspberry Trifle

Ingredients

• 3 tablespoons butter 
• 3 tablespoons cornstarch 
• 0.5 cup wine dry
• 3  egg yolk beaten
• 1 leaves mint leaves fresh
• 6 ounces ladyfingers 
• 3 cups milk 
• 3 cups raspberries fresh frozen thawed drained
• 10 servings raspberries fresh
• 0.5 cup raspberry jam 
• 0.3 teaspoon salt 
• 2 tablespoons slivered almonds toasted
• 0.5 cup sugar 
• 2 tablespoons sugar 
• 1 tablespoon vanilla 
• 1 cup whipping cream (heavy)

Equipment

• bowl
• sauce pan
• hand mixer

Directions

1. Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry.
2. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Cover and refrigerate at least 3 hours, but no longer than 24 hours.
3. Split ladyfingers horizontally in half; spread each half with raspberry preserves.
4. Layer one-fourth of the ladyfingers, cut sides up, 1 1/2 cups of the raspberries and half of the pudding in 2-quart serving bowl. Repeat layers once using remaining 1 1/2 cups raspberries. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so they remain upright.)
5. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff; spread over dessert.
6. Sprinkle with almonds. Cover and refrigerate until serving time.
7. Garnish with additional raspberries and mint leaves. Cover and refrigerate any remaining dessert.