"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Strawberry Trifle Recipe

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This recipe for Strawberry Trifle, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Wilcox


1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
1/2 cup dry sherry
3 egg yolks, beaten
3 tablespoons margarine or butter
1 tablespoon vanilla
2 packages (3 ounces each) ladyfingers
1/2 cup strawberry preserves
1 package (12 ounces) frozen strawberries, thawed
1 cup chilled whipping cream
2 tablespoons sugar
2 tablespoons toasted slivered almonds

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Cover and refrigerate at least 3 hours.

Split ladyfingers lengthwise into halves; spread each half with strawberry preserves. Layer 1/4 of the ladyfingers cut sides up, half the strawberries and half the pudding in 2-quart serving bowl; repeat. 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). Cover and refrigerate.

Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert. Sprinkle with almonds.

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