Custard:

• 3 cups milk
• 4 egg yolks
• 1/2 cup granulate sugar
• 1/4 cup cornstarch
• 1 tsp. vanilla

• 1 small angel food cake or 1/2 large cake
• 1/2 seedless raspberry jam
• 1/3 cup dry sherry or raspberry juice
• 2 pkg. frozen unsweetened raspberries, thawed and drained (300 g each)
• 1 cup whipping cream
• 2 tbsp icing sugar
• Garnish: toasted sliced almonds, whole raspberries or candied fruit

Instructions

1. Cook, stirring constantly, over medium heat until thickened. Pour through sieve into bowl; stir in vanilla. Place plastic wrap directly on surface; refrigerate for at least 2 hours and up to 2 days. Custard: In heavy saucepan, heat milk until bubbles start to appear around edges. Meanwhile, in bowl, beat yolks and sugar with whisk until light and fluffy; beat in cornstarch; slowly whisk in warm milk. Pour back into saucepan.
2. Trifle: Cut cake into 3/4-inch slices; spread with jam. Spread thin layer of custard in bottom of glass bowl (preferably straight-sided) Arrange a layer of cake slices over custard. Sprinkle with one-third of the raspberries. Pour one-third of the remaining custard over berries. Repeat layers twice.
3. Cover and refrigerate overnight
4. Whip cream with icing sugar; spread over trifle.
5. Garnish with sliced almonds and raspberries or candied fruit.
6. Makes 10 to 12 servings.