British Trifle

1 Sponge or Madeira Cake (approx. 3/4 pound)
1 cup raspberry jam
1/4 cup slivered almonds
1/4 cup brandy
3/4 cup sherry
1 1/2 cups milk
1 cup heavy cream
1 vanilla pod
1 teaspoon cornstarch
3 tablespoons sugar
5 eggs
2 cups whipped heavy cream
8 citron slices
6 crystallized violets or fresh strawberries

Cut the cake into very thick slices and spread each slice generously with raspberry jam. Arrange the slices on the bottom of a large glass bowl, or individual glass dishes, divide teh cake equally among dishes. Sprinkly the almonds over the cake slices, pour on the brandy and sherry and allow to soak for about 45 minutes (but not longer or the cake will become too soggy).

Bring the milk and cream wtih the vanilla pod to a boil in a double boiler. Remove from teh 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 hte cake. Let the trifle set and when it is fully cooled, spread any remaining raspberry jam on top, then cover with whipped cream.

Decorate trifle with the citron slices and crystallized violets or strawberries and refridgerate until ready to serve.

Submitted By: Jeanksm