English Trifle

• Homemade Custard:
• 1 cup sugar
• 1 tablespoon cornstarch
• 4 cups whole milk
• 8 eggs
• 2 teaspoons vanilla extract
• 2 tablespoons cream sherry (as a bare minimum!)
• Balance:
• 2 8" bakers spongecake layers or 2 packages of lady fingers
• 1 cup cream sherry (once again, the bare minimum)
• 8 tablespoons raspberry preserves
• 6 tablespoons toasted slivered almonds
• 1 cup heavy cream - whipped
• 1/2 cup cherries

1. First day
2. Custard preparation: In a heavy saucepan combine sugar and cornstarch.
3. Gradually add milk, stir until smooth. Cook over medium heat,
4. stirring constantly until mixture is thickened and comes to a boil.
5. Boil 1 minute. Remove from heat. In a bowl, beat egg yolks.
6. Gradually add a little hot mixture, beating well.
7. Stir egg mixture into saucepan, cook over medium heat, stirring
8. constantly until mixture begins to boil.
9. Remove from heat, stir in vanilla and 2 tablespoons sherry.
10. Strain custard immediately into a bowl.
11. Refrigerate until well-chilled overnight.
12. Second day
13. Balance: Split spongecake layers in half crosswise - sprinkle each
14. layer with sherry. Spread all but top layers with preserves and almonds.
15. Stack layers, jam side up, spreading each layer with custard.
16. Top with plain layer then remaining custard.
17. Decorate with whipped cream and cherries. Refrigerate until serving time.

sugar, cornstarch, milk, eggs, vanilla, cream sherry, bakers spongecake layers, cream sherry, raspberry preserves, almonds, heavy cream, cherries

Taken from www.epicurious.com/recipes/member/views/english-trifle-50063921 (may not work)