Forepaughs English Trifle

• 8 egg yolks
• 12 cup sugar
• 3 tablespoons cornstarch
• 2 12 cups milk
• 2 tablespoons butter
• 1 teaspoon vanilla
• 2 cups whipping cream, whipped
• 3 (36 ounce) packages red raspberries, frozen
• 1 cup sugar
• 1 small sponge cake (9x9x2-inch)
• 14 cup dry sherry, divided
• 1 cup whipping cream
• 12 cup toasted sliced almonds
• 2 (20 ounce) packages frozen strawberries, thawed and sliced
• 1 tablespoon sugar

1. For pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth.
2. Add milk and cook and stir just until mixture comes to boiling; remove from the heat.
3. Stir in butter and vanilla.
4. Cool, cover and chill the mixture for about 2 hours.
5. Fold in the whipped cream.
6. For raspberry sauce, in a 4- to 5-quart Dutch oven, heat raspberries over low heat until thawed; stir in sugar.
7. Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites.
8. Cool for about 30 minutes; sieve to remove seeds.
9. Cut the sponge cake into 1-1/2-inch pieces.
10. Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl.
11. Sprinkle half of the sherry over cake.
12. Spoon 1 package of strawberries over cake to cover.
13. Repeat layers.
14. Cover and chill for up to 24 hours.
15. Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form.
16. Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds.
17. Note: if you like, layer ingredients in individual dessert dishes.

egg yolks, sugar, cornstarch, milk, butter, vanilla, whipping cream, red raspberries, sugar, cake, sherry, whipping cream, almonds, frozen strawberries, sugar

Taken from www.food.com/recipe/forepaughs-english-trifle-478 (may not work)