English Trifle

½ – l loaf pound cake, cut into thin cubes (or use Japanese Sponge Cake)
1 quart strawberries, sliced
1 pint blueberries
2 cups fresh or frozen raspberries
½ cup raspberry jam
Vanilla Custard (see recipe below-or use boxed vanilla pudding)
2 cups heavy cream
2 Tbs powdered sugar
¼ tsp almond extract
Toasted almonds, for garnish

Prepare Vanilla Custard or pudding. Cool completely.

In a separate bowl, stir together fruits and jam.

In a separate bowl,whip heavy cream with powdered sugar and almond extract until stiff peaks form.

Layer one-third of the cake slices, custard, whipped cream, and fruit in a large glass serving bowl. Repeat to make 3 layers, ending with a whipped cream layer on top. Cover with plastic wrap and refrigerate until serving time. Just before serving, sprinkle with toasted almonds.

**NOTE: The exact amounts of cake, fruit and custard that you use will depend on the size of your bowl. Leftovers make great individual parfaits!

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¾ cup sugar
3 Tbs cornstarch
1 vanilla bean, optional
2 cups milk
1 cup heavy cream
4 egg yolks, lightly beaten
1 Tbs butter
1 tsp vanilla extract

In a medium saucepan, combine sugar, cornstarch, and vanilla bean (Split bean in half and scrape seeds into the saucepan. Place bean pod in the saucepan as well). Whisk in milk and cream. Bring to a boil over medium heat. While boiling, cook and stir for 2 minutes. Remove from heat.

Stir 1 cup of the hot mixture into the beaten egg yolks. Return egg yolk mixture to the saucepan, stirring well. Return custard to a boil, reduce heat and cook for 2 additional minutes, stirring constantly.

Remove from heat. Stir in butter and vanilla extract, and remove vanilla bean pod. Pour custard into a bowl. Place plastic wrap directly on the surface of the custard (to keep from developing a skin). Chill until cool. Do not stir while custard is cooling.

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