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1
MAKE CUSTARD:.
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Scald the milk in a heavy pot.
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Mix the sugar and flour together, and place in the top of a double boiler over hot water.
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Whisk in the scalded milk, then quickly whisk in the egg yolks.
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Cook, stirring, until the mixture becomes thick enough to coat the back of a spoon.
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Remove from the heat, and whisk in the butter and vanilla.
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Pour the custard into a bowl, and cover with plastic wrap or waxed paper to prevent a skin from frorming on top.
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Refrigerate until cool.
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9
PREPARE BERRIES:.
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Reserve a few whole berries to decorate the top.
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Place the rest of the raspberries and blueberries in a bowl.
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Slice the strawberries, and add them to the bowl.
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Add the sugar and the 2 tablespoons sherry or orange juice.
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Let the mixture steep 30-45 minutes to allow some of the fruit juices to be drawn out.
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15
ASSEMBLE TRIFLE:.
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Whip 2/3 cup whipping cream and mix into custard.
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Place 1 cup of the fruit mixture in the bottom of a 12-cup glass trifle bowl.
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Arrange the ladyfingers around the outer sides of the bowl. Top the ladyfingers with berries.
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Spoon half the custard mixture into the center of the bowl.
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Cut a couple of slices of angel food cake into pieces, and scatter them on top of the custard.
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Then drizzle half the sherry or juice on it, and top with the remaining fruit (except for the berries reserved for garnish).
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Cover the fruit with slices of angel food cake and drizzle it with the remaining sherry or juice.
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Add the remaining custard to the dish. Whip the remaining 1 1/3 cup whipping cream, and spread it evenly over the top of the trifle.
