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.
