English Trifle

1 to 2 small pound or sponge cake - two days old
3/4 cup Raspberry jam
2 Half pints whipping cream
3/4 cup Cream sherry (use a good one)
1 10 oz package frozen raspberries - thawed and drained
2 Recipes of custard (below)
Chocolate drizzle - not traditional
CUSTARD
4 Egg yolks
10 tablespoons Whole milk
3 tablespoons Sugar
1/4 cup Whipping cream
2 1/2 tablespoons Cornstarch dissolved in 2 tablespoons milk
1/2 tablespoons Vanilla
1/8 tablespoon Ground nutmeg

Method:
1. Whisk yolks in a medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1-2 minutes.
2. Blend in milk, whipping cream and cornstarch mix. Place over medium low heat and cook, stirring constantly until mixture thickens, about 3-5 minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE.
3. Remove from heat and stir until slightly cooled.
4. Blend in vanilla and nutmeg. Transfer to a bowl and repeat process for the
two required for TRIFLE.