Contributed By: Karen Gonzalez
Use a 2 1/2 qt. glass bowl.
1 1/2 prepared pound cakes (about 10 3/4 oz. each) thawed if frozen
1/2 cup raspberry jam
3 tbs. granulated sugar
1 1/2 tbs. cornstarch
3 egg yolks
2 1/2 cups milk
2 tsp. pure vanilla extract
1 1/2 cups heavy cream
5 tbs. confectioners' sugar
6 tbs. cream sherry or Marsala
1/2 cup toasted sliced almonds
10 oz. frozen strawberries, thawed and drained, halved
10 oz. frozen raspberries, thawed and drained.
Cut the cakes into slices 1/4 inch thick: spread out flat for several hours to dry.
Spread a thin layer of jam on 1/2 of the slices, top each with a plain slice.
Cut these "cake sandwiches" into 1 inch squares and set aside.
Whisk the granulated 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 to 15 minutes.
Whisk in 1 teaspoon of the vanilla, set aside to cool completely. Whip the cream until soft peaks form.
Beat in 3 tablespoons of the confectioners' sugar and the remaining vanilla; continue beating until stiff.
Chill until ready to use.
Assemble the trifle;
Spread 1/4 cup of the custard on botton of a large
glass bowl (2 1/2 quarts, or 10 cups).
Scatter 1/3 of the cake squares on top, pressing down slightly to make an even surface.
Sprinkle with 2 tablespoons each of the sherry and almonds. Pour 1/2 of the remaining custard evenly over the cake.
Toss the strawberries with 1 tablespoon of the confectioners' sugar, then spoon them over the custard.
Follow with 1/2 of the remaining cake, 2 tablespoons each of sherry and almonds, and 1/2 of
the remaining custard.
Toss raspberries with remaining confectioner's
sugar and spoon over custard.
Cover with remaining cake, 2 tablespoons each
of the sherry and almonds and remaining custard.
Spoon reserved whipped cream over top; sprinkle with remaining almonds. Chill until ready to