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1
You will need a straight-sided, preferably clear dish. First, spread the Lady fingers with the preserves, then separate them and stack them upright along the sides and bottom of the dish (so you see the preserves). Drizzle liberally with the sherry and let marinate overnight.
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2
Prepare the custard: Make a pastry cream by blending the egg yolks, milk, and sugar and cooking in the top of a double boiler over hot (not boiling) water, stirring constantly. As soon as the mixture begins to thicken and slightly coats the spoon, pour into a bowl to cool. Do not overcook or it will curdle.
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3
To assemble, alternate layers of the custard and the berries, ending with berries. Whip the heavy cream to soft peaks, then add the powdered sugar and vanilla. Continue beating to stiff peaks and use this to garnish the top of the trifle. and decorate with cherries, peel, and nuts. Serve well chilled.
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4
If you prefer a less rich pastry cream, blend 3 egg yolks with 1/2 cup sugar, a pinch of salt, 2 tablespoons flour, and 2 teaspoons corn starch. Put in the top of a double boiler over hot water and add 1 cup light cream. Stir and cook until the pastry cream is thickened
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5
ANY variety of fruit is wonderful!
