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NOTE: make the pastry cream at least an hour in advance so that it has a chance to cool before you begin assembling the trifle ~.
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To make pastry cream, bring 2 cups of the milk to a simmer with 2 tablespoons of the sugar.
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Reduce the heat to low and keep warm.
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In a small bowl, whisk together the egg yolks with the remaining 2 tablespoons sugar, the cornstarch, flour and remaining 2 tablespoons of milk until smooth and well-blended.
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Gradually whisk the hot milk into this mixture, a spoonful at a time so as not to cook the yolks.
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Return to the saucepan and bring to a boil, whisking until the pastry cream thickens.
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Reduce the heat to low and simmer, whisking, for 2 minutes.
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Immediately remove from the heat and scrape into a bowl.
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Whisk in the Irish Mist.
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Let cool slightly, then cover with a sheet of plastic wrap pressed right onto the surface of the custard to prevent a skin from forming.
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Refrigerate until chilled.
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If the custard has thickened too much when you go to use it, simply whisk briefly to lighten it.
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To make the Raspberry Chardonnay Sauce, puree the raspberries by passing through a sieve to remove the seeds.
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In a small non-reactive saucepan, bring the sugar and wine to a boil, stirring to dissolve the sugar.
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Reduce the heat and simmer for 5 minutes to evaporate the alcohol.
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Add the fresh raspberry puree and simmer for 5 minutes longer.
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Remove from the heat and let cool, then refrigerate until ready to use.
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Put all the berries in a mixing bowl, add the Raspberry Chardonnay Sauce and toss gently, being careful not to crush the berries.
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Let stand while you prepare the rest of the dessert.
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In a small saucepan, combine the sugar with 1/2 cup water.
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Bring to a boil, stirring to dissolve the sugar.
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Remove the syrup from the heat and let cool; then add the Irish Mist.
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Choose a trifle bowl or any large glass bowl, preferably with straight sides.
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Cover the bottom with pieces of sponge cake.
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Drizzle a little of the syrup over the cake to moisten lightly.
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Cover with a layer of pastry cream and then a layer of the berries, making sure to include the raspberry sauce and any juices that collect.
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Repeat these layers until you've filled the bowl at least three-quarters of the way up and have used up all of the cake, mixed berries, and pastry cream.
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In a chilled bowl with cold beaters, whip the cream with the confectioner's sugar until stiff.
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Either use a pastry bag with a star tip to decorate the top of the trifle with rosettes of whipped cream or simply dollop the cream on top and swirl it decoratively.
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Garnish with some sprigs of fresh currants, if you have them.
