From the kitchen of Marlene Knewasser
1 (3oz) package lady fingers*
1/2 c raspberry preserves, at room temp
1 pint fresh raspberries
1/4 c sherry
3 bananas, sliced
2 c prepared vanilla custard, cooled
1 c heavy cream, whipped (or Cool Whip)
1/4 c thinly sliced toasted almonds
* I have used biscotti, which I like better than softer lady fingers
Separate ladyfingers & spread cut surfaces with preserves.
Arrange preserves side up, on bottom of a trifle dish or straight sides of a glass bowl.
Break ladyfingers to fit area, if necessary.
Spread berries evenly over lady fingers.
Sprinkle with sherry.
Place banana slices on the berries & spread with custard to form the next layer.
Spread whipped cream over custard.
Decorate with almonds.
Keep refrigerated.
NOTES
- Try fresh strawberries when in season & just use strawberry preserves instead of raspberry.