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Berry Splendour Trifle

desserts, christmas

1 pound pound cake
1/2 cup raspberry jam
2 cups (each) blueberries and raspberries
1 cup strawberries
1 1/2 cups whipping cream
1/4 cup sherry
----CUSTARD----
5 egg yolks
2 1/2 cups milk
1/2 cup granulated sugar
1/3 cup cornstarch
2 teaspoons vanilla
----GARNISH----
1 cup blueberries
1 cup raspberries
1 cup strawberries

CUSTARD: In bowl, whisk together egg yolks, 1/2 cup of the milk, sugar and cornstarch. In saucepan, heat remaining milk over medium heat until bubbles form around edge; gradually whisk into yolk mixture. Return to pan; cook, stirring, for 5 minutes or until thickened. Pour into bowl, stir in vanilla; place plastic wrap directly on surface. Refrigerate for about 4 hours or until chilled. Cut cake into 1-inch thick slices. Spread 1 side of each with jam. Cut into 1-inch cubes. Stir together blueberries, raspberries and strawberries; set aside. Whip 1/2 cup of the cream; fold into custard. Sprinkle one-third of the cake in bottom of 12-cup glass bowl. Sprinkle with one-third of the sherry; top with one-third of the berry mixture, then one-third of the custard. Repeat layers twice, ending with custard. Cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 2 days.) Whip remaining cream; spread over top. GARNISH: Just before serving, top with berries. TIP: You can use unsweetened individually quick frozen (IQF) berries in the trifle. IQF berries are not packaged with syrup or sauce, so they won't add excess moisture. If using frozen berries for the garnish, let stand in refrigerator until just thawed.

Contributor: Canadian Living - December, 1999

Yield: 12 servings

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