1 (11-ounce) Sara Lee all-butter pound cake
1 cup raspberry jam, or half a 12-ounce jar
1 cup fresh raspberries
1⅓ cups granulated sugar, divided
1¼ cups water
4 tablespoons sherry (optional)
2 cups heavy cream
5 egg yolks
½ teaspoon vanilla paste
2 teaspoons cornstarch
1¼ cups heavy cream, whipped to soft peaks for topping
1 Cadbury’s chocolate flake or 2 ounces milk chocolate for garnish
1. Cut the pound cake into ¾-inch slices, and sandwich the cake slices together with a lavish layer of raspberry jam. Lay the cake sandwiches into a large glass bowl across the bottom in a single layer and slightly up the sides. Spread the fresh raspberries on top. Boil 1 cup sugar and the water together in a small saucepan for 5 minutes, or until the sugar melts and forms a light syrup. Add the sherry, if using, to the syrup, and pour the warm syrup over the pound cake and berries.
2. Bring the heavy cream to a boil in a large saucepan. In a separate bowl, mix the egg yolks, ⅓ cup sugar, vanilla paste, and cornstarch together in a small bowl. Pour the hot cream over the egg mixture, whisking all the while until all the cream is added. Return the cream and egg mixture to the saucepan and continue to stir over low heat until it just starts to thicken. Don’t overcook. Remove from the heat, and allow the cream to cool slightly before pouring over the sponge.
3. Refrigerate the trifle until the custard has chilled and set. To serve, spoon the whipped cream over the top of the custard. Decorate with the chocolate flake or grated chocolate.
MAKES 6 TO 8 SERVINGS
OR 4 SERVINGS IF YOU LIVE IN MY HOUSE
(left to right) Mince Pies, Chocolate Roulade “Yule Log,” Traditional English Trifle