Raspberry Brandy Trifle

• Custard Sauce
• 3 cups milk
• 4 tablespoons cornstarch
• 2 tablespoons sugar
• 2 egg yolks
• 1 teaspoon vanilla
• Trifle
• 1 loaf purchased poundcake (5x3x3)
• 4 tablespoons raspberry jam
• 1 cup medium-dry sherry
• 1/4 cup brandy
• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 1/4 cup raspberries
• 1/4 cup peach, slices

1. Custard Sauce: In a heavy saucepan, combine 1/2 cup milk & cornstarch. Stir with wire whisk until cornstarch dissolved. Add remaining 2.5 cups of milk and sugar. Cover over moderate heat. Stir until sauce thickens and comes to a boil.
2. In small bowl, stir egg yolks with a fork and stir in 4-5 TBSP of custard sauce. Whisk mixture back into remaining sauce.
3. Return to boil and boil for 1 minute while stirring constantly. Remove from heat and add vanilla.
4. Trifle: Cut pound cake into 1 inch thick slices. Spread jam on slices. Place slices of cake, jam side up, in glass trifle bowl creating a first layer. Combine sherry and brandy. Sprinkle first layer with sherry & brandy combination. Repeat with rest of cake & alcohol mixture.
5. Let rest for 30 minutes at room temperature. While cake is resting, beat whipping cream in a cold bowl until soft peaks form. Add 2 TBSP of sugar to whipping cream and stir.
6. Pour custard sauce over top of cake. Then top with whipped cream and garnish with fresh fruit.
7. Refrigerate.

custard sauce, milk, cornstarch, sugar, egg yolks, vanilla, trifle, poundcake, raspberry jam, sherry, brandy, heavy whipping cream, sugar, raspberries, peach

Taken from www.food.com/recipe/raspberry-brandy-trifle-461659 (may not work)