Frank's Recipes! A Proper Trifle

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A Proper Trifle

CUSTARD
1 1/2 c Heavy cream
5 Egg yolks
3 tablespoon Sugar; (superfine or granulated)
1 1/2 teaspoon Cornstarch

CAKE/FRUIT LAYER
5 c Pound cake pieces or Sponge cake pieces
Raspberry jam
1/8 c To 1/4 c sherry
1 1/2 c Fresh or frozen raspberries Or blackberries
1 lg Banana

TOPPING
1/2 pt Heavy cream; whipped
1/2 c Almonds; slivered and lightly toasted

To make the custard, heat the cream in a small saucepan, taking care that it does not scorch. In the meantime, whisk the egg yolks, sugar and cornstarch in a bowl. When the cream is hot, pour it into the bowl with the egg mixture, stirring constantly. Return the custard to the saucepan and stir constantly on low heat until thickened, but do not let it boil. Remove from heat and let cool.

To assemble the trifle, spread the pieces of cake with a very thin layer of jam. Put the pieces in a large bowl (clear glass or crystal is traditional). Sprinkle the sherry and berries over the cake and stir.

Don't bother to thaw the frozen berries; there's less mess if they're frozen. Peel and thinly slice the banana. Stir it with the cake and berries. Drizzle the custard over the top. Don't expect to cover and completely encase the cake and fruit mix.

Spread the whipped cream over the trifle. Sprinkle the almonds on top. Cover and chill at least four hours.