3 pkg. lady fingers
1/2 c. raspberry jam
1 pkg. frozen raspberries in syrup
Chambord
3 tbsp. sugar
1 1/2 tbsp. cornstarch
3 egg yolks
2 1/2 c. milk
1 tsp. vanilla
1 1/2 c. seedless grapes
2 c. whipping cream

Separate lady fingers and dry in a warm oven until slightly toasty. Spread with jam and put back together. Cut into thirds. Place thawed berries in a sieve over a bowl and reserve liquid. Take the reserved raspberry juice and add to it enough Chambord to make 1 cup.

Place 1/3 of lady fingers in a glass trifle bowl and any large bowl. Pour 1/3 of liquid over and add 1/3 of the grapes and raspberries. Continue with the remaining layers.

Mix in a saucepan the sugar, cornstarch and egg yolks. Whisk in the milk and cook over a medium heat stirring constantly until a wooden spoon comes out coated or custard consistency. Remove from heat and add vanilla. Cool completely. When cooled pour over the cake mixture. Cover with whipped cream. Serves 10-15 people.