Old English Trifle

• 2 cups cubed sponge cake
• 5 macaroon cookies, crumbled
• 2 tablespoons sherry or orange juice
• 2 tablespoons brandy or orange juice
• 3 cups heavy whipping cream, divided
• 4 egg yolks
• 2 tablespoons sugar
• 1/4 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1 cup sliced fresh strawberries
• 1 cup sliced peeled fresh or frozen peaches, thawed
• 1/2 cup sliced almonds, toasted

1. Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy.
2. In a small saucepan, heat 1-3/4 cups cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon; stir in vanilla.
3. Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour.
4. In a large bowl, beat remaining cream until stiff peaks form. Pipe over custard; sprinkle with almonds.

cake, cookies, sherry, brandy, heavy whipping cream, egg yolks, sugar, vanilla, fresh raspberries, fresh strawberries, peaches, almonds

Taken from www.tasteofhome.com/recipes/old-english-trifle/ (may not work)