In
large saucepan thoroughly combine sugar, cornstarch and salt. Gradually
stir in milk. Cook over medium heat, stirring constantly with wire whisk
or fork until mixture comes to soft boil. Boil softly and stir one
minute. Remove from heat.
Add 1/2 cup hot mixture to beaten egg yolks,
stirring briskly with wire whisk or fork. Return egg yolk mixture to
mixture in saucepan, stirring briskly until blended and smooth. Cook
over medium heat, stirring constantly with wire whisk or fork, until
mixture begins to boil. Remove from heat. Add white chocolate. Stir
until melted and smooth. Stir in vanilla. Pour mixture into large bowl.
Place plastic wrap directly onto surface. Refrigerate until cooled,
about 2 hours.
Line bottom and side of 2-1/2 to 3-quart bowl
with ladyfinger halves, split sides up. Top with half of cooled white
chocolate mixture. Combine cranberry sauce and raspberry liqueur. Cover
and refrigerate 1/2 cup of the cranberry mixture.
Spoon remaining cranberry mixture over white
chocolate mixture in bowl. Layer with additional ladyfinger halves and
remaining white chocolate mixture. Cover and refrigerate several hours
or overnight.
Garnish with chilled cranberry mixture and
Sweetened Whipped Cream just before serving.
10 to 12 servings
Sweetened Whipped Cream:
1/2 cup heavy or whipping cream
1 tablespoon unsifted confectioners' sugar
1/4 teaspoon vanilla extract
In small bowl combine heavy or whipping cream,
unsifted confectioners' sugar and vanilla extract. Whip until stiff
peaks form.
