English Trifle

• 1 ½ lb pound cake

• 3 tablespoons sherry

• 3 tablespoons brandy

• 3 cups fresh or frozen raspberries (or fruit of your choice)

• ¾ cup raspberry jam (or jam that goes with the fruit)

• 3 cups custard sauce cooled (I use Bird's Custard Sauce Mix and add 3 tbsps powder instead of 2)

• 1 ½ cups whipping cream

• 3 teaspoons powdered sugar

• ½ teaspoon vanilla

• 1/3 cup sliced almonds toasted for garnish

• ½ cup fresh raspberries for garnish

Slice cake into ½ inch thick slices, and then cut on the diagonal to make triangles. Cover the bottom of a 1 ½ quart glass dish with a layer of cake wedges, completely covering the bottom. Cut smaller pieces to fill in any gaps. Mix the sherry and brandy together and sprinkle the cake with half of the mixture. Mix the fruit with the jam and spread half of the mixture over the cake. Pour half of the cooled custard sauce over fruit mixture. Now cover the fruit mixture with another layer of cake. Repeat steps with the remaining ingredients. Cover bowl with the plastic wrap touching the custard. Chill in the refrigerator for 1 hour.

Place cream, vanilla, and sugar in a mixing bowl and whip until the cream is firm. Remove the plastic wrap from the trifle and spread whipped cream over the custard. Sprinkle with almonds and berries. Cover bowl without touching the surface and refrigerate for another hour before serving.

Serves 8 to 10.