Raspberry Trifle

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997. From "Catsrecipes Y-Group"

Ingredients

• 24 almond macaroons
• ¾ cup sherry wine
• 6 egg yolks beaten
• 1 cup granulated sugar
• ⅛ teaspoon salt
• 2 cups fresh raspberries
• whipped cream
• blanched almonds

Procedures

1. Dip macaroons in wine and place in a flat serving dish.
2. Beat eggs 5 minutes in electric mixer then add sugar and beat 2 minutes longer.
3. Add sherry and salt then place in double boiler and cook until it thickens stirring constantly.
4. Pour this mixture over the macaroons and allow to cool.
5. Just before serving cover with fruit.
6. Garnish with whipped cream and blanched almonds.