English Trifle Recipe

Ingredients

• 2 - 12 oz. pound cakes
• 1 c. seedless red raspberry jam
• 1 c. cream sherry
• 4 - 10 oz. packages frozen raspberries, thawed and drained
• 4 ripe pears (Bartlett or similar), peeled and sliced
• 2 c. (1 pint) whipping cream
• 2 T. sugar
• 1/2 t. vanilla
• Sliced almonds
• Freshly grated nutmeg
• Three Batches of Custard (each batch makes 1 1/4 cups)
• You can triple the amounts below and make one big batch, but I've always made it in three batches to avoid the possibility of burning or lumping.
• Ingredients for each batch of custard:
• 4 egg yolks
• 3 T. sugar
• 10 T. milk
• 1/4 c. whipping cream
• 2 1/2 t. cornstarch dissolved in 2 T. milk
• 1/8 t. freshly grated nutmeg
• Split each pound cake horizontally. Spread one cutside of each loaf with 1/2 cup jam. Sandwich layers back together. Slice each loaf vertically into 1/2 inch slices (approx. 8 per loaf).