Rasberry Triffle

Yield: 10-12 servings.

A trifle is an English dessert containing layers of cake, pudding or custard and fruit or jam that is topped with whipped cream and sprinkled with nuts.

Ingredients:

• 1/4 cup sugar
• 3 Tablespoons cornstarch
• 3 cups milk
• 4 egg yolks, beaten
• 2 teaspoons vanilla extract
• 1 loaf (1 pound) frozen pound cake, thawed
• 3/4 cup raspberry jam
• 3 cups fresh or frozen unsweetened raspberries, thawed and drained if frozen
• 1 cup whipping cream
• 2 Tablespoons confectioners’ sugar
• 2 Tablespoons sliced almonds, toasted
• Fresh raspberries, optional

 Method:

1. In a heavy 2 quart saucepan, combine sugar and cornstarch; gradually stir in milk.
2. Bring to a boil over medium heat, stirring constantly.
3. Boil for 2 minutes; remove from the heat.
4. Gradually stir 1/2 cup into beaten egg yolks; return all to pan and mix well.
5. Cook and stir over medium low heat for 15 minutes or until mixture thickens slightly (do not boil).
6. Stir in vanilla.
7. Pour into a bowl; press a piece of waxed paper or plastic wrap on top of the pudding.
8. Chill for 20 minutes.   
9. Meanwhile, cut cake into 3/4 inch slices; spread with jam.
10. Cut each slice into thirds; place with jam side up in a 3 quart trifle dish or a deep salad bowl.
11. Cover with berries.
12. Top with pudding.
13. Cover and chill overnight.
14. Just before serving, whip cream and sugar until stiff; spread over pudding.
15. Garnish with almonds and berries if desired.