Recipes from England :: English Desserts
This is pretty served in a clear glass bowl.
1/2 c. sugar
3 Tbsp. cornstarch
1/4 tsp. salt
3 c. milk
3 egg yolks, beaten
3 Tbsp. butter or butter-replacement
2 tsp. vanilla extract
1 tsp. almond extract
1 (3 ounce) pkg. ladyfingers
2 Tbsp. sherry
2 c. sliced strawberries or raspberries (or both)
1 c. chilled whipping cream
2 Tbsp. sugar
2 Tbsp. toasted slivered almonds
Mix 1/2 c. sugar, the cornstarch and salt in saucepan; gradually stir in milk. Heat to boiling over med. 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 and distribute with 1 Tbsp. 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 Tbsp. sugar in chilled bowl until stiff; spread over dessert. Sprinkle and distribute with almonds.
Yields 8 to 10 servings.
