Recipe for cooking raspberry almond trifles

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Raspberry Almond Trifles

Yield: 12 servings

2 c. whipping cream
1/4 c. plus 1 Tbsp. raspberry liqueur or orange juice, divided
1 (14 ounce) can Eagle® Brand Sweetened Condensed Milk
3 pkg. ladyfingers, separated
1 c. seedless raspberry jam
1/2 c. sliced almonds, toasted

In lrg. bowl, beat whipped cream and 1 Tbsp. liqueur until soft peaks form. Fold in Eagle® Brand; set aside.

Layer bottom of 12 (4-ounce) custard c. or ramekins with ladyfingers. Brush with some remaining liqueur. Spread half of jam over ladyfingers. Spread evenly with half of cream mixture; sprinkle with half of almonds. Repeat layers with remaining ladyfingers, liqueur, jam, cream mixture and almonds. Cover and chill 2 hours.

Store covered in refrigerator.