Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 Ladyfingers or strips
-of sponge cake
1 1/2 c Blanched, split almonds
1/2 lb Golden raisins
1/2 c Plus 2 tbs bourbon, divided
3/4 c Sugar
3 tb Cornstarch
2 tb Flour
1/4 ts Salt
4 c Milk, scalded
3 Eggs, separated
1 ts Vanilla extract

Line bowl with ladyfingers on bottom and sides in a single layer and
set aside. Reserve remaining ladyfingers. In a medium-size bowl, soak
almonds and raisins in 2 tablespoons of bourbon and set aside. Scald
milk (heat until bubbles form at edges) and set aside. Combine sugar,
cornstarch, flour and salt in top of a double boiler over simmering
water on medium-high heat; whisk in scalded milk, stirring well.
Reduce heat, cover pan and cook for 15 minutes, stirring often. Beat
egg yolks and egg whites in separate bowls with clean beaters. Remove
pan from heat and pour a little of the milk mixture over the egg
yolks. Mix well then return egg mixture to pan. Cook for 2 minutes
longer, whisking constantly until smooth. Whisk in vanilla and
remaining 1/2 cup of bourbon. Fold in beaten egg whites. Pour
one-third of the custard over ladyfingers in bowl. Sprinkle with
one-third of the almond/raisin mixture, then add a layer of
ladyfingers on top. Repeat layers until bowl is almost full,
finishing with a layer of lady fingers. Garnish as desired.

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