Fruited Chocolate Trifle
|Sugar||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , beaten|
|Milk||3 Cup (48 tbs), scalded|
|Unsweetened bakers chocolate square||3|
|Almond liqueur||3 Tablespoon|
|Strawberries||1 Pint, halved|
|Canned apricot halves||16 Ounce, drained (1 Can)|
Combine sugar, cornstarch and salt in bowl.
Add eggs and mix well.
Gradually pour in hot milk, stirring constantly.
Return to saucepan.
Cook and stir over very low heat until mixture is smooth and thickened.
Remove from heat.
Add chocolate and liqueur; stir until chocolate is melted.
Arrange half of the ladyfingers, fruits and chocolate custard in layers in a serving dish; repeat layers with remaining ingredients.
Chill at least 2 hours.
Before serving, garnish with sweetened whipped cream, Chocolate Cut-Outs and additional strawberries, if desired.