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1
To make the custard, bring the milk, sugar, and the vanilla bean to a simmer in a medium saucepan over low heat.
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2
Remove the vanilla bean, and use the tip of a knife to scrape the beans back into the milk.
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3
Rinse the bean and save for another use or discard.
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4
Whisk the egg yolks in a heatproof bowl.
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5
Gradually whisk in the hot milk.
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6
Rinse out the saucepan and pour the milk mixture back into the pan.
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7
Stirring constantly with a wooden spoon, cook over low heat until the custard is thick enough to coat the back of the spoon (an instant-read thermometer will read 185F/85C).
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8
Strain through a wire sieve into a bowl.
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9
Sprinkle the surface with 1 tsp sugar, to help prevent a skin from forming.
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10
Let cool.
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11
Meanwhile, spread the sliced cake with raspberry jam and sandwich together in pairs.
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12
Cut into strips about 1 1/4 in (3cm) wide and arrange in the bottom of a 6-cup serving bowl.
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13
Add the raspberries, pushing them down into the spaces between the cake strips.
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14
Sprinkle with the cookie crumbs, then drizzle with the sherry.
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15
Spoon the cooled custard the top.
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16
Cover and refrigerate at least 1 hour and up to 1 day.
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17
Whip the cream until thickened but not stiff.
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18
Spread over the trifle and sprinkle with almonds.
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19
Serve chilled.
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20
Leftovers can be served on fruit jelly, ice cream, or as an accompaniment to fruit salad.
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21
Variation
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22
Chocolate Banana Trifle
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23
Substitute chocolate-nut spread for the raspberry jam, and spread on the cake slices.
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24
Substitute 1 or 2 sliced bananas for the raspberries.
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25
Add 7oz (200g) chopped bittersweet chocolate into the hot, strained custard, let stand until melted, then whisk until smooth.
