Trifle

This festive-looking dessert from England makes a nice centerpiece for the dessert table. From Michelle's kitchen.


1  pound cake
1  cup raspberry preserves
2  Tbsp. sugar
1  cup dry sherry
1  Tbsp. cornstarch
1  cup sliced almonds, toasted
2  large egg yolks
2-1/4  cups milk
1/2  tsp. vanilla extract
2  cups chilled heavy cream, whipped and flavored with 2 Tbsp. powdered sugar
8 to 10 whole strawberries, washed and hulled


Place the sugar and cornstarch in a small heavy saucepan and mix them together. With a small wire wisk, beat in egg yolks until you have a smooth yellow paste*. Gradually whisk in the vanilla. Cover with plastic wrap, and chill thoroughly. Slice the cake into 3 layers and let dry out for a few hours. Spread the layers with the raspberry preserves and reassemble them, gently pressing them together. Cut the filled layers into large cubes and put them into a deep glass serving bowl. Sprinkle with half the sherry, toss the cubes, and sprinkle again with the remaining sherry. Mix in the almonds, then the custard. Top with whipped cream and strawberries. Chill up to 3 days.

* Gradually wisk in the milk.  Heat + stir wisk over medium heat until it comes to a boil and thickens.  Remove from heat

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