Raspberry Jelly Roll Trifle

• 1/2 cup custard powder
• 1/2 cup sugar
• 5 cups homogenized milk
• 1/2 cup sherry wine
• 1/2 cup rum
• 1 teaspoon vanilla extract
• 6 mini jelly rolls
• 1 (12 ounce) package frozen raspberries
• 1 cup whipped cream

1. Make custard: stir powder and sugar in a heavy-bottomed saucepan until blended.
2. Gradually whisk in milk, sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil.
3. Stir constantly until custard thickly coats a spoon, about 2 minutes.
4. Remove from heat and stir in vanilla extract.
5. Press piece of plastic wrap on surface to prevent a skin from forming and chill until cooled.
6. Cut jelly roll into 1/2 inch thick slices.
7. Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L.
8. Cover cake with half of custard then layer of whipped cream.
9. Add some raspberries, then another layer of cake; cover with remaining custard.
10. Refrigerate, covered, for at least 6 hours or overnight.
11. Before serving, spoon whipped cream over trifle and drizzle with raspberry sauce.
12. Decorate with raspberries.

custard powder, sugar, homogenized milk, sherry wine, rum, vanilla, jelly rolls, frozen raspberries, whipped cream

Taken from www.food.com/recipe/raspberry-jelly-roll-trifle-36328 (may not work)