|Milk||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon (1/4 Stick)|
|Pound cake||16 Ounce, cut into 1/2 inch slices|
|Sherry/Rum||1⁄2 Cup (8 tbs)|
|Strawberries||4 Cup (64 tbs), sliced|
|Bananas||2 , peeled and sliced|
|Canned mandarin orange sections/1 pint blueberries||11 Ounce, drained (1 Can)|
|Kiwi||2 , peeled and sliced|
|Whipping cream||1 Cup (16 tbs)|
|Powdered sugar||2 Tablespoon|
|Strawberries||1 (For Garnish)|
|Mint||1 (For Garnish)|
Combine milk, yolks, sugar, cornstarch and salt in processor or blender and mix well.
Pour into medium-size glass bowl.
Cook in microwave on High until thick, about 6 to 7 minutes, stirring halfway through cooking time. (Can also be cooked in heavy-bottomed saucepan over medium-high heat. Stir occasionally until mixture thickens.) Whisk in butter and vanilla.
Cover custard and refrigerate until cool and softly set.
Brush cake slices generously with Sherry or rum.
Arrange half of slices in single layer in trifle or other deep bowl.
Layer with half of strawberries, bananas, orange sections and kiwi.
Spoon half of custard over.
Repeat layering with remaining ingredients.
Whip cream in medium bowl until soft peaks form.
Add powdered sugar and continue beating until stiff.
Spoon or pipe cream decoratively over top of trifle.
Garnish with strawberries and mint sprigs.