Holiday Chambord Trifle

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 3 (3 ounce) packages sponge type ladyfingers
• 1/2 cup seedless raspberry preserves
• 1 (10 ounce) package frozen raspberries in light syrup
• chambord raspberry liquor
• 3 tablespoons sugar
• 1 1/2 tablespoons cornstarch
• 3 egg yolks
• 2 1/2 cups milk
• 1 teaspoon vanilla
• 1 1/2 cups green seedless grapes
• 2 cups whipping cream
• 4 -5 tablespoons toasted slivered almonds

Recipe

• 1 separate ladyfingers in half and dry in warm oven slightly toasty. (at about 300ºf for about 10 minutes or so.).
• 2 spread with jam and put back together. cut into thirds.
• 3 place thawed berries in a sieve over a bowl and reserve liquid. take the reserved raspberry juice and add to it enough chambord to make 1 cup.
• 4 place 1/3 of ladyfingers in a glass trifle bowl or any other large bowl. pour 1/3 of the liquid over and add 1/3 of the grapes and raspberries.
• 5 continue with remaining layers.
• 6 mix in a saucepan the sugar, cornstarch and egg yolk. whisk in the milk and cook over medium heat, stirring constantly until a wooden spoon comes out coated or of a custard consistency.
• 7 remove from heat and add vanilla. cool completely. when cooled pour over the cake mixture.
• 8 cover with whipped cream and top with toasted almond slivers.