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.

Tutti Frutti Trifle

1/2 Grapefruit
1 Orange
1 cup Fresh pineapple
6 Marshmallows
6 Maraschino cherries
1/2 cup Moist shredded coconut
2 tablespoons Maraschino juice
3 Egg whites
6 tablespoons Confectioner's sugar

Method:
1. Remove segments from membrane of grapefruit and orange, slice pineapple and
cut marshmallows and cherries into eighths. Soak marshmallows and coconut
in combined juices.
2. Beat egg whites until stiff and fold in sugar. Combine with fruits and coconut marshmallow mixture.
3. Freeze in refrigerator tray until firm. For an extra taste treat add 1 tb of brandy or some people like to add 1/2 cup of seedless raisins.