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Whisk yolks in a medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1-2 minutes. 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. Remove from heat and stir until slightly cooled. Blend in vanilla and nutmeg. Transfer to a bowl and repeat process for the double recipe required for trifle. In your prettiest large crystal bowl (salad bowl size) place a little less than half the whipped cream around the bottom and half way up the sides. Break 1/2 of the cakes into bite sized pieces and drop randomly all over the cream. Drizzle sherry over all and drop dollops of jam and slightly less than half of the drained raspberries over the cake. Drizzle 1/2 of the thick but liquid custard over all. Repeat for the next layer, reserving some raspberries for the top. (Try to plan to end with a layer of jam and raspberries as the top of the Trifle.) Finally, completely cover the top with the remaining whipped cream. Drizzle a little chocolate on top in any pattern you think looks good. Add a few raspberries for garnish. NOTE: Make about 4 hours before serving. Cover with plastic wrap and refrigerate.