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1
To Make the Pastry Cream:
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2
Place sugar, cornstarch, and salt in heavy saucepan.
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3
Slowly stir in milk, stirring until cornstarch dissolved.
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4
Cook over medium heat, stirring constantly, until sauce comes to a boil.
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5
Reduce heat to low and boil 1 minute, stirring constantly.
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6
Remove pan from heat.
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7
Beat eggs in separate bowl.
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8
Slowly pour about 1 cup (236 mL) hot pudding into eggs, while beating constantly, until completely mixed.
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9
Gradually pour the warmed eggs back into the hot pudding while whisking or stirring rapidly.
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10
Return pan to heat and cook on low, stirring constantly, about 1 minute or until mixture thickens.
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11
Do not let pudding boil or eggs will curdle.
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12
(I use an instant-read thermometer and cook to 160F [71C]).
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13
Stir in butter and vanilla.
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14
Remove from heat and press a piece of plastic wrap on surface of the pastry cream to prevent a skin from forming.
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15
Cool and store in the refrigerator.
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16
To Assemble the Trifle:
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17
Spread jam on each slice of pound cake and place in trifle bowl or in 2-quart (9 L) casserole.
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18
Drizzle with sherry.
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19
Spoon Pastry Cream over pound cake.
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20
Add strawberries if desired.
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21
Beat whipping cream in bowl of a heavy-duty mixer fitted with the whisk until soft peaks form.
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22
Add powdered sugar and vanilla and beat until thickened, scraping down sides of bowl a few times.
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23
Spread over the custard and top with whole strawberries.
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24
Refrigerate until serving.
