Ingredients
1/2
cup sugar
3
tablespoons cornstarch
1/4
teaspoon salt
3
cups milk
1/2
cup dry sherry or white wine or 1/3 cup orange juice plus 2 tablespoons sherry flavoring
3
egg yolks, beaten
3
tablespoons butter or margarine
1
tablespoon vanilla
2
packages (3 ounces each) ladyfingers
1/2
cup raspberry preserves
3
cups fresh raspberries or 2 packages (12 ounces each) frozen raspberries, thawed and drained
1
cup whipping (heavy) cream
2
tablespoons sugar
2
tablespoons slivered almonds, toasted
Additional fresh raspberries, if desired
Fresh mint leaves, if desired
Preparation
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. 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.
Split ladyfingers horizontally in half; spread each half with raspberry preserves. 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.)
Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff; spread over dessert. Sprinkle with almonds. Cover and refrigerate until serving time. Garnish with additional raspberries and mint leaves. Cover and refrigerate any remaining dessert.
