English Sherry Trifle

• 4 ounces, weight Sponge Cake, Sliced
• 3/4 cups Seedless Raspberry Jam
• 1-1/2 ounce, fluid Sherry
• 1 can 15 Oz Can, Peach Halves, Drained
• 4 Tablespoons Birds Custard Powder (or Tapioca Pudding Powder)
• 3 Tablespoons Sugar
• 1 quart Milk
• 1 pint Heavy Whipping Cream
• 2 ounces, weight Slivered Almonds

1. Spread jam on the sponge cake slices and arrange the slices jam side up so as to cover the bottom of the trifle or similar sized serving bowl. Drizzle the sherry evenly over the sponge cake.
2. Chop the peach slices into bite size pieces and spread them over the sponge cake.
3. Prepare the custard per the directions on the Bird's Custard Powder package, using the required amount of sugar and milk (I listed the recommended amounts of each in the above list). Pour the custard over the peaches.
4. Place a piece of plastic cling wrap over the custard so a "skin" doesn't form and cool completely in the refrigerator.
5. Whip the cream with a hand mixer on high until thick and peaks form. Spread the whipped cream evenly on top of the custard.
6. Sprinkle the almonds on top of the cream.

cake, raspberry, sherry, custard powder, sugar, milk, cream

Taken from tastykitchen.com/recipes/desserts/english-sherry-trifle/ (may not work)