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

Cooking Instructions

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry.
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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.
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Length: 1622 minutes

Split ladyfingers horizontally in half; spread each half with raspberry preserves.
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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.)
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Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff; spread over dessert.
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Garnish with additional raspberries and mint leaves. Cover and refrigerate any remaining dessert.
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