Trifle (Raspberry.Custard Bowl)

1. Mixi 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine.
2. Heat to boiling over medium heat, stirring constantly.
3. Boil and stir 1 minute.
4. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1 minute.
5. Remove from heat.
6. Stiri in butter and vanilla until butter melts.
7. Cover and refrigerate at least 3 hours.
8. Soak almonds in hot water about 3 minutes; drain.
9. Carefully cut almonds lengthwise in half with sharp knife.
10. Split ladyfingers lengthwise in half; spread each half with raspberry preserves.
11. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4 cup of the halved almonds, half of the raspberries and half of the pudding; repeat.
12. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center.
13. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so that they remain upright.
14. ) Cover and refrigerate 30 minutes.
15. Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert.
16. Garnishi with remaining almonds and reserved raspberries.
17. NOTE: Do not use soft-type margarine in this recipe.
18. From: Sandee Eveland.