- 4 cups milk
- 2 packages (2.9 ounces each) custard dessert mix
- 1/8 teaspoon nutmeg
- 2 packages (3 ounces each) ladyfingers
- ¼ cup raspberry liqueur
- 2 cups heavy or whipping cream
- 1 cup canned whole berry cranberry sauce
- ¼ cup red raspberry preserves
- Raspberry Whipped Cream (recipe follows)
In medium saucepan, combine milk and custard mix. Cook over medium heat, stirring constantly, until mixture begins to boil. (Mixture will be thin.) Transfer to large bowl. Stir in nutmeg. Lay plastic wrap directly onto surface. Cover and refrigerate until cooled, 2 to 3 hours.
Meanwhile, line bottom and side of 2½ to 3-quart bowl with ladyfinger halves, split sides up. Brush with about 3 tablespoons of the raspberry liqueur. In small mixing bowl, whip cream until stiff peaks form. Fold into cooled custard. Spoon half into ladyfinger-lined bowl. Top with additional ladyfingers. Brush with remaining raspberry liqueur. Combine cranberry sauce and raspberry preserves. Spoon half over ladyfingers in bowl. Top with remaining custard mixture and cran-raspberry mixture. Cover and refrigerate at least 2 hours.
Garnish with Raspberry Whipped Cream just before serving.
10 to 12 servings
Raspberry Whipped Cream: In small mixer bowl whip ½ cup heavy or whipping cream, 2 tablespoons unsifted confectioners’ sugar and 1 tablespoon raspberry liqueur until stiff peaks form.