Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan;
gradually stir in milk and wine. 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; stir back into hot mixture in
pan. Boil and stir 1 minute. Remove from heat. Stir in butter and
vanilla until butter melts. Cover and refrigerate at least 3 hours.
Soak almonds in hot water about 3 minutes; drain. Carefully cut
almonds lengthwise in half with sharp knife. Split ladyfingers
lengthwise in half; spread each half with raspberry preserves. Layer
in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4
cup of the halved almonds, half of the raspberries and half of the
pudding; repeat. 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 that
they remain upright.) Cover and refrigerate 30 minutes. Beat cream
and 2 tablespoons sugar in chilled small mixer bowl until stiff;
spread ocer top of dessert. Garnish with remaining almonds and
reserved raspberries. NOTE: Do not use soft-type margarine in this
recipe. From: Sandee Eveland

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