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1
Spread raspberry jam over sponge cakes.
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2
Cut cakes into 1 inch square chunks and place in base of a 2 quart round glass bowl.
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3
Sprinkle with Sherry.
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4
Spread drained fruit over sponge cake.
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5
CUSTARD---------------.
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6
Using a double-boiler, stir together milk and cornstarch in top portion of broiler.
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7
Heat water in lower broiler, then gently heat milk mixture.
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8
Add cream and sugar and continue to heat until hot, stirring frequently.
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9
In a small bowl, add egg yolks and 1/2 cup of hot milk and stir to blend.
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10
Whisk in egg mixture into remaining sauce, continue to heat and stir constantly until thickened.
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11
Remove from heat, stir in vanilla.
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12
Cool for 10 minutes.
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13
Spoon custard over fruit.
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14
Refrigerate until ready to serve.
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15
TOPPING---------------.
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16
In a chilled mixing bowl, add 1 1/2 cups whipping cream and using an electric mixer, beat until slightly thickened.
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17
Add vanilla extract and beat for a few seconds.
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18
Now add sugar gradually, beating all the while until thickened.
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19
Smooth half of the whipped cream over the surface of the trifle.
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20
Pipe remaining whipped cream decoratively around the edge of the trifle.
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21
Garnish with red maraschino cherries and almonds.
