Old English Sherry Trifle
|Frozen loaf pound cake||10 3⁄4 Ounce|
|Seedless red raspberry jam||12 Ounce (1 Jar)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Egg yolks||5 , beaten|
|Fresh fruit||3 Cup (48 tbs) (Such As Cut-Up, Peeled Peaches, Kiwi Fruit, Or Tangerines, Raspberries Or Sliced Strawberries)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Powdered sugar||3 Tablespoon|
1. Slice cake horizontally into half.
2. Sandwich the cake with a layer of jam in the middle.
3. Cut the cake sandwich into 1-inch squares.
4. Arrange one-third of the squares on the bottom of a large, rectangular, glass dessert bowl.
5. Moisten the cake squares with sherry.
6. Allow to stand at room temperature for 1 hour.
7. Meanwhile, for custard, in a small heavy bottomed saucepan, stir together sugar, cornstarch in milk.
8. Place pan on medium flame.
9. Stir until custard is thick
10. Take pan off the flame.
11. Stir a little of the custard into the egg yolks.
12. Pour the egg yolk mixture back into the custard in the saucepan stirring until well blended.
13. Return pan on the flame and simmer for 3 minutes, stirring continuously.
14. Stir in vanilla.
15. Cool the custard at room temperature before serving.
16. To assemble the trifle, make alternate layers of fruit and custard over cake in bowl.
17. Top with a layer of heavy cream whipped with sugar until stiff.
18. Garnish with fresh fruit if desired.