Serves: 9
Total Calories: 294
Beat eggs slightly; combine with sugar, milk, and salt in double boiler. Cook over hot, not boiling, water, stirring constantly until mixture thickens slightly and coats spoon. Cool. Split ladyfingers and sandwich together with apricot jam. Place in serving dish, making 2 layers; sprinkle each layer with muscatel. Pour custard over and chill several hours or overnight. Before serving, top with cream; sprinkle with almonds.
This Trifle recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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