Recipe: Raspberry Trifle (with cooked custard and pound cake or sponge cake)

RASPBERRY TRIFLE

"Did this taste any better when it was known as Tipsy Parson? This English dessert a favorite no matter where it is served, no matter what it is called."

FOR THE CUSTARD:
4 large egg yolks
1/4 cup sugar
2 tablespoons cornstarch
Pinch of salt
2 1/2 cups hot (not boiling) milk
2 tablespoons brandy
1 cup heavy whipping cream

FOR THE CAKE AND FRUIT:
1 pound cake (12 ounces) or sponge cake
1/2 cup raspberry jam
1/2 to 2/3 cup cream sherry
2 packages (10 ounces each) frozen raspberries, thawed and drained, or 2 cups fresh raspberries, sweetened with sugar to taste, and drained

FOR THE GARNISH:
1 cup heavy whipping cream
2 tablespoons sifted confectioners' sugar
1/4 teaspoon almond extract
1/2 cup toasted slivered almonds
1/4 cup fresh raspberries

TO MAKE THE CUSTARD:
In the top part of a double boiler, beat the egg yolks with a wire whisk until thick and lemon colored. Mix in the sugar, cornstarch, and salt. Place over simmering water. Gradually add the milk and cook, stirring constantly, until the mixture thickens and coats a metal spoon.

Remove the custard from the heat. Stir in 1 tablespoon of the brandy. Cover the surface of the custard with plastic wrap and place the bowl in a pan of ice water until chilled, stirring occasionally.

Whip the cream until stiff Stir in the remaining 1 tablespoon of brandy, then fold into the cold custard.

TO ASSEMBLE THE TRIFLE:
Cut the cake into 1/4-inch slices (18 to 20 slices). Spread a layer of jam on half the cake slices, then sandwich the slices together. Using a pastry brush, soak both sides of the cake sandwiches with the sherry, then cut them into four equal pieces. Arrange half of the cake sandwiches over the bottom and partway up the sides of the bowl. Spoon on half of the berries. Spread half of the custard over the berries. Repeat the layers with the remaining cake pieces, berries, and custard.

Cover the trifle with plastic wrap and refrigerate for several hours, or for up to 2 days.

BEFORE SERVING:
Whip the cream for the garnish until soft peaks form. Add the confectioners' sugar and almond extract and beat until stiff. Pipe the whipped cream on top of the trifle. Sprinkle the toasted almonds over the top and garnish with the fresh raspberries. Serve in dessert dishes.

Makes 16 servings
Source: Mom's Best Desserts by Andrea Chesman and Fran Raboff