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1
Brush flat sides of macaroons with liqueur and arrange flat sides against the glass around the sides of a 12 cup glass bowl or trifle bowl, then line bottom with flat side up.
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2
Spread generously with raspberry jam, being careful not to crush macaroons.
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3
For custard:
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4
Whisk yolks in medium saucepan.
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5
Gradually add sugar, whisking until mixture is thick and lemon colored, about 2 minutes.
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6
Blend in milk, whipping cream, and cornstarch mixture.
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7
Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT boil or mixture will separate.
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8
Remove from heat and stir until slightly cooled.
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9
Blend in vanilla and nutmeg.
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10
Transfer to bowl and repeat twice, for a total of about 3 3/4 cups custard.
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11
Spoon 1 1/4 cups custard over raspberry jam layer.
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12
Cover with a single layer of pound cake slices.
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13
Using a pastry brush,soak cake generously with 1/4 to 1/3 cup sherry.
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14
Spread thin layer of raspberry jam over cake.
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15
Top with half of drained raspberries.
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16
Carefully spoon another 1 1/4 cups custard over berries.
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17
Repeat layering with remaining pound cake slices, sherry, and jam.
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18
Cover with remaining berries and carefully spread remaining custard over top.
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19
Brush 8 or 9 macaroons with liqueur and arrange over custard, flat side down.
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20
Place plastic wrap directly on surface of trifle and refrigerate overnight.
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21
About 3 to 4 hours before serving, whip cream in medium bowl until foamy.
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22
Add sugar and vanilla and continue beating until stiff but not dry.
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23
Spoon over macaroons, swirling top.
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24
Crush 10 to 12 macaroons and sprinkle a 1 inch border around outer edge of whipped cream.
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25
Refrigerate until serving time.
