english berry trifle Recipe

English Berry TrifleThis is pretty served in a clear glass bowl.1/2 cup granulated sugar3 tablespoons cornstarch1/4 teaspoon salt3 cups milk3 egg yolks, beaten3 tablespoons butter or margarine2 teaspoons vanilla extract1 teaspoon almond extract1 (3 ounce) package ladyfingers2 tablespoons sherry2 cups sliced strawberries or raspberries (or both)1 cup chilled whipping cream 2 tablespoons granulated sugar2 tablespoons toasted slivered almondsMix 1/2 cup sugar, the cornstarch and salt in saucepan; gradually stir in milk. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, vanilla extract and almond extract. Cover and refrigerate at least 3 hours.Split ladyfingers lengthwise into halves. Layer half of the ladyfingers, cut sides up, in 2-quart glass serving bowl. Sprinkle with 1 tablespoon of the sherry. Layer half of the strawberries and half of the cold egg yolks mixture over ladyfingers; repeat. Cover and refrigerate at least 4 hours but no longer than 8 hours.Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert. Sprinkle with almonds.Yields 8 to 10 servings.

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