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Olde English Trifle
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Yield: 6-8 servings. Cut the trifle sponges in half and spread with jam, then sandwich together. Arrange in the base of a glass serving dish Cover with ratafias and sprinkle with sherry. Coat the bananas in lemon juice. Arrange the bananas and cherries on top of the ratafias. Heat the milk until almost boiling. In a large bowl, whisk together the eggs, lemon zest and sugar until pale, then pour on the hot milk, stirring continuously. Return to the saucepan and heat gently, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon. Do not allow to boil. This takes about 20 minutes. Set aside to cool. Pour the custard over the trifle and leave until cold. Pipe the cream on top of the trifle and decorate with glacee cherries and nuts.