Ingredients

2 Doz. Ladyfingers

1 Jar Bilberry Jam

6 tbsp. Port or Sherry

6 Crumbled Almond Macaroons

Custard

2 c. Scalded Milk

2 Whole Eggs

1/8 tsp Salt

4 tbsp Sugar

1/2 tsp Vanilla

Topping

1 c. Heavy Cream

1 tbsp. Sugar

3 tbsp. Toasted Slivered Almonds

Preparation

For Custard:

  1. Scald the milk in the top of the double boiler.
  2. Beat together slightly the eggs, sugar and salt.
  3. Add the hot milk to the egg mixture, mix thoroughly and return to the top of the double boiler.
  4. Cook over hot water, stirring constantly until the egg coats the spoon.
  5. Set aside to chill.

For the Trifle

  1. Sandwich ladyfingers with bilberry jam
  2. Layer 1/2 of them (12) in rows in a glass trifle dish
  3. Sprinkle with half of the port/sherry
  4. Add the remaining ladyfingers, running in the opposite direction
  5. Sprinkle with the remaining wine
  6. Pour the cooled custard over the top. Chill until serving time.

At Serving Time

  1. Sprinkle the top of the trifle with the almond macaroons
  2. Whip the heavy cream with 1 tbsp of sugar
  3. Spread the whipped cream over the top of the trifle
  4. Garnish the top with the toasted slivered almonds, stuck in upright