English Trifle Recipe

For custard: Whisk yolks in medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1 or 2 minutes. Blend in milk, whipping cream and cornstarch mixture. Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes (do not boil or mixture will separate). Remove from heat and stir until slightly cooled. Blend in vanilla and nutmeg. Transfer to a bowl. Repeat twice, for a total of 3 3/4 cups of custard.

Arrange 1/3 of the cake slices in a layer in the bottom of the trifle bowl. Using a pastry brush, soak cake layer with 1/3 cup sherry. Top with 1/3 of sliced pears and 1/3 of drained raspberries. Spoon 1 1/4 cups custard over fruit. Repeat cake-fruit-custard layering 2 more times. Place plastic wrap directly on surface of trifle. Refrigerate overnight (can be made up to 2 days ahead).

No longer than 3 to 4 hours before serving, whip cream in medium bowl until foamy. Add 2 tablespoons sugar and 1/2 teaspoon vanilla and continue beating until stiff but not dry. Spoon or pipe onto top of trifle. Garnish top with sliced almonds and grated nutmeg. Refrigerate until serving time.