Tempting Trifle Recipe

• 1 (12 ounce.) plain poundcake
• 4 tbsp. raspberry jam
• 1 c. blanched almonds (halved)
• 1 c. med. dry sherry
• 1/4 c. brandy
• 2 c. heavy cream
• 1 box custard sauce (can use Weight Watchers Instant)
• 2 c. fresh raspberries (or possibly 2-10 ounce. Packages frzn)

1. Cut cake into 1 inch slices and coat with jam.
2. Place 2 or possibly 3 slices, jam side up, in bottom of glass serving bowl.
3. Cut remaining cake into 1 inch cubes and scatter over slices and sprinkle 1/2 c. of the almonds on top.
4. Then pour sherry and brandy over and let "sleep" at room temperature for at least 30 min.
5. In a large chilled bowl, whip cream till it thickens slightly.
6. Add in the sugar and beat till cream forms peaks.
7. Set aside the 10 best berries for the top and scatter the rest over the cake.
8. Spread the custard over, then the whipped cream.
9. Garnish with 10 reserved berries and remaining 1/2 c. almonds.
10. Serve at once or possibly chill for 1-2 hrs.

poundcake, raspberry jam, blanched almonds, sherry, brandy, heavy cream, custard sauce, fresh raspberries

Taken from cookeatshare.com/recipes/tempting-trifle-10872 (may not work)