Alan Davidson's Favorite Trifle

• 2 1/2 cups heavy cream
• 6 large egg yolks
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• 6 to 8 Sponge Cupcakes (see recipe)
• 1/2 cup seedless raspberry or strawberry jam
• 18 almond macaroons or Italian amaretto cookies, crumbled
• Grated zest of 1 lemon
• 2 tablespoons brandy
• 1/2 cup dry Marsala or sherry
• 1 cup heavy cream
• 1 tablespoon sugar
• 2 teaspoons Drambuie liqueur or vanilla extract
• Pink crystallized rose petals, candied cherries or other garnishes

1. heat the cream in a small saucepan just until bubbles form around the edges.
2. Meanwhile, beat yolks, sugar and cornstarch together until very smooth.
3. Whisking constantly, slowly pour the hot cream into the egg mixture.
4. Return the mixture to the saucepan, place over medium-low heat and cook, stirring constantly, until the mixture thickens just enough to coat the back of a spoon.
5. Do not overcook or the custard will curdle.
6. Pour it into a bowl, stir in the vanilla and set aside to cool.

heavy cream, egg yolks, sugar, cornstarch, vanilla, seedless raspberry, almond, lemon, brandy, marsala, heavy cream, sugar, vanilla, petals

Taken from cooking.nytimes.com/recipes/11794 (may not work)