|Milk||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ladyfingers||14 Ounce (2 packages)|
|Sherry||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
|Seedless raspberry jam/Jelly||4 Tablespoon|
|Toasted slivered almonds||2 Tablespoon, browned in a little butter|
|Whipping cream||1⁄2 Pint|
Scald milk; beat eggs with sugar.
Add milk slowly to beaten eggs and cook over boiling water until thick.
Add vanilla and cool.
Chill in refrigerator overnight.
Custard should be quite thick.
Next day, line the bottom of a pretty glass bowl with a layer of ladyfingers.
Sprinkle generously with sherry.
Dab with jam.
Cover with part of custard.
Sprinkle with almonds.
Repeat layers until bowl is almost filled.
Cover with whipped cream, top with remaining almonds.
A treat to behold.
Serving size: Complete recipe
Calories 2403 Calories from Fat 1362
% Daily Value*
Total Fat 151 g232.1%
Saturated Fat 78.4 g392.1%
Trans Fat 0 g
Cholesterol 1679 mg559.7%
Sodium 1135.5 mg47.3%
Total Carbohydrates 175 g58.3%
Dietary Fiber 15.9 g63.5%
Sugars 102.2 g
Protein 71 g141.1%
Vitamin A 73% Vitamin C 139.6%
Calcium 132.2% Iron 55%
*Based on a 2000 Calorie diet