My Sherry Trifle

How to Make

• Step 1: CUSTARD: Whisk together the egg yolks, sugar, cornstarch and 1/4 cup of the milk in a bowl until mixed. In a heavy saucepan heat the remaining milk over medium-high heat until tiny bubbles form around the edges. Gradually whisk into egg yolk mixture. Pour mixture back into saucepan and cook over medium-high heat constantly whisking for about 3 minutes or until custard boils and thickens up. Take off stove and stir in vanilla. Pour into a small bowl and place a piece of waxed paper directly on the custard surface and refrigerate until completely cooled.

• Step 2: Make jelly according to the box and add in the lemon rind. Refrigerate until cooled but not fully set. About 20-25 minutes

• Step 3: Using a trifle bowl either a 10 cup or 2.5 liters line the ladyfingers in the bottom. You may have to cut them to make them fit the bottom.

• Step 4: Brush with the sherry

• Step 5: Sprinkle with the raspberries

• Step 6: Spread the preserves. You could also mix together the raspberries and preserves together to spread out.

• Step 7: Pour the jelly over everything and put in fridge to chill for at least 30 minutes

• Step 8: Spread the cooled custard over the chilled jelly and cover to put back in fridge for at least 1 hour and up to 8 hours

• Step 9: When ready to serve you can whip up the whipping cream or use a can of whipped cream and spread out over the dessert. But so much better with freshly whipped cream. Decorate with some raspberries and slivered almonds to make it look company worthy and dig in..Enjoy