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This recipe was given to me by my Grandmother who came over to America in 1895 from England.
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I have altered it slightly.
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As far as I know it is relatively original, or as original as any type of recipe such as this can be.
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It is not only addictive and decadent but pretty to look at as well.
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This is a special occasion dessert.
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Whisk yolks in a medium saucepan.
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Gradually add sugar, whisking until mixture is thick and lemon colored, about 1 or 2 minutes.
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Blend in whole milk, whipping cream and cornstarch; mix.
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Place over medium low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes.
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DO NOT BOIL OR MIXTURE WILL SEPARATE.
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Remove from heat and stir until slightly cooled.
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Blend in vanilla and nutmeg.
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Transfer to a bowl; repeat process for the two required for the trifle.
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ASSEMBLY:
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Whip the cream as your MaMa or Daddy taught you to do.
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In your prettiest large crystal bowl (salad bowl size) place a little less than half the whipped cream around the bottom and half way up the sides.
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Break 1/2 of the cakes into bite sized pieces and drop randomly all over the cream.
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Drizzle sherry over all.
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Drop dollops of jam and slightly less than half of the drained raspberries over the cake.
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Drizzle 1/2 of the thick but liquid custard over all.
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Repeat for the next layer, reserving some raspberries for the top.
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(Try to plan to end with a layer of jam and raspberries as the top of the Trifle.)
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Finally, completely cover the top with the remaining whipped cream.
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Drizzle a little chocolate on top in any pattern you think looks good.
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Add a few raspberries and stand back to receive raves.
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To serve, merely scoop down and place on a pretty plate.
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NOTE: Make about 4 hours before serving.
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Cover with plastic wrap and refrigerate.
