Trifle

Yields:	6 servings
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	Preparation	1 hours
	Cooking	0 minutes
	Ready In	2 hours

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Ingredients

1	each	sponge cake
1	cup	raspberry jam
1/4	cup	almonds	slivered
1/4	cup	brandy	*
3/4	cup	sherry
1 1/2	cups	milk
1	cup	heavy whipping cream	or whipping
1	each	vanilla bean	pod
1	teaspoon	cornstarch
3	tablespoons	sugar
5	large	eggs
2	cups	heavy whipping cream	or whipping, whipped
8	each	citron	slices**
6	each	strawberries	or 6 ea crystallized violets

Directions

* Anne's note; I would use 1 cup sherry and not bother with the brandy ** Citron is larger than a lemon. The fruit is not eaten but the rind id used as a decoration.

Cut the cake into very thick slices and spread each piece with a generous amount of raspberry jam.

Arrange the slices on the bottom of a large glass bowl. If you prefer to use individual dishes, divide the cake equally among the dishes.

Sprinkle the almonds over the cake slices, pour on the brandy and sherry and allow it it to soak for about 40 minutes (but not longer as the cake will becomes soggy.)

Bring the milk and cream with vanilla pod to a boil in a double boiler. Remove from heat and discard the vanilla pod.

Mix the cornstarch with the sugar and eggs and gradually pour in the milk and cream.

Transfer the mixture back to the double boiler and stir until the custard becomes thick and creamy; do not allow to boil. Let the custard cool a little and then pour it over the cake.

Let the cake set and when it fully cooled, spread any remaining jam on top, then cover with whipped cream.

Decorate the trifle with citron slices and crystallized violets or strawberry slices. Refrigerate until ready to serve.