1 1/4 lb (600 g) frozen raspberries (about 1.25 litres or 5 cups), thawed, juice reserved
2/3 cups (150 ml) sugar
1 cup (250 ml) 35% whipping cream
2 tablespoons (30 ml) sugar
1 teaspoon (5 ml) vanilla extract
24 ladyfingers, split down the middle
1 cup (250 ml) fresh raspberries
1 tablespoon (15 ml) mini dragées (silver candy balls), for decorating
In a saucepan, off the heat, combine the sugar and flour. Add the eggs and whisk until the mixture is smooth. Slowly whisk in the hot milk. Bring to a boil over medium heat, whisking constantly. Remove from the heat as soon as it begins to boil. Add the vanilla and stir to combine. Pour into a bowl. Place a sheet of plastic wrap directly on the surface of the warm custard. Let cool, then refrigerate until thoroughly chilled, about 2 hours.
In a bowl, mix the cornstarch and water. Set aside.
In a saucepan, combine the raspberries, raspberry juice and sugar and bring to a boil. Add the cornstarch mixture while whisking. Simmer for 1 minute, or until the mixture thickens. Let cool. Cover and refrigerate until thoroughly chilled, about 2 hours.
In a bowl, whip the cream, sugar and vanilla until stiff peaks form.
In a 3-litre (12-cup) glass serving bowl, layer half the custard, half the ladyfingers and half the jam. Repeat, ending with the jam. Mound the whipped cream in the centre, leaving a 2.5-cm (1-inch) band of raspberry jam around the edge. Form a depression in the centre of the cream and fill it with the fresh raspberries. Decorate the raspberries with the dragées. Refrigerate for 2 hours before serving.