Christmas Trifle

By mangia_g2

Ingredients

• 1 1/2 (@ 10 oz each) pound cakes
• 1/2 cup raspberry jam
• 3 TB granulated sugar
• 1 1/2 TB cornstarch
• 3 egg yolks
• 2 1/2 cups milk
• 2 tsp vanilla
• 1 1/2 cups heavy cream
• 5 TB confectioners sugar
• 6 TB cream sherry or Marsala
• 1/2 cup toasted sliced almonds
• 10 oz frozen strawberries, thawed, drained and halved
• 10 oz frozen raspberries, thawed and drained

Details

Servings 10

Preparation

Step 1

Cut cakes into slices 1/4 inch thick; spread out flat for several hours to dry. Spread a thin layer of jam on 1/2 the slices; top each with a plain slice. Cut these "sandwiches" into 1 inch squares and set aside.

Whisk sugar, cornstarch and egg yolks in a saucepan. Slowly whisk in the milk. Cook, stirring constantly, over medium heat until thickened to the consistency of custard, about 12-15 minutes. Whisk in 1 tsp of vanilla; set aside to cool completely.

Whip the cream unti soft peaks form. Beat in 3 TB of confectioners sugar and remaining vanilla; continue beating until stiff. Chill until ready to use.

Assemble the trifle:
Spread 1/4 cup custard on bottom of trifle bowl. Scatter 1/3 of cake squares on top, pressing down slightly to make an even surface. Sprinkle with 2 TB each of the sherry and almonds. Pour 1/3 of remaining custard over cake. Toss strawberries with 1 TB confectioners sugar, then spoon over custard. Follow with 1/2 remaining cake, 2 Tb sherry and almonds and 1/2 remaining custard. Toss raspberries with remaining confectioners sugar and spoon over custard. Cover with remaining cake, 2 TB sherry and almonds and remaining custard. Spoon reserved whipped cream over top; sprinkle with remaining almonds. Chill until ready to serve.