Cypriot Trifle. (Sharlotta)

• Cream.
• 1200 milliliters Milk
• 90 grams Corn flour
• 90 grams Sugar
• 3 Egg yolks
• Teaspoon Vanilla.
• The rest of the ingredients
• 500 Moist orange cake. If not available use sponge cake.
• 150 grams Red fruit, eg strawberries or blueberries.
• 150 grams Crashed or slivered almonds (preferably with skin on)
• 200 grams Fruit in syrup, or candied.
• 3 tablespoons Amaretto liquor, or brandy.
• 3 tablespoons Fruit syrup.
• 3 tablespoons Milk.

1. Warm 1 liter of the milk.rnBeat the egg yolks with the sugar, then add the rest of the milk (200 ml, cold) and the corn flour. Continue beating until blended.
2. Slowly pour the warm milk in the cornflour mixture, and the pour everything in the pan and heat stirring continuously.
3. When babbles appear, appropriately 15 minutes, stir another 3 minutes and then take of the heat. Cover with a wet towel until needed.
4. Cut the cake in slices of about 15 millimeters thickness.rnPlace half of the slices in a dessert bowl and moist with the mixture of amaretto, syrup and milk.
5. Sprinkle with half the dried fruit and nuts.rnPour half of the cream.
6. Place the rest of the cake and syrup on top, and then the almonds and red fruit.
7. Pour the rest of the cream and decorate with the dried fruit and nuts.

cream, milk, flour, sugar, egg yolks, vanilla, ingredients, red fruit, almonds, syrup, liquor, milk

Taken from food52.com/recipes/81784-cypriot-trifle-sharlotta (may not work)