Saronno Summer Trifle - cooking recipe

Ingredients

1/3 c. cornstarch
1/2 c. sugar
2 eggs, well beaten
3 1/2 c. milk
2 Tbsp. butter or margarine
1 Tbsp. vanilla
1/2 c. Amaretto di Saronno
2 frozen pound cakes (10 3/4 oz. each)
2 c. raspberry preserves
1/4 c. Amaretto di Saronno
6 peaches, peeled, pitted and sliced
whipped cream
toasted sliced almonds

Preparation

In a saucepan mix cornstarch, sugar and eggs until well blended.
Gradually stir in milk.
Add butter or margarine and stir over medium heat until custard thickens.
Remove from heat and cool, covered.