2 1/2 c. milk
6 egg yolks
1/4 c. sugar
1 tsp. vanilla
Pinch of salt
Sponge cake (make or buy)
1 1/2 c. frozen raspberries with juice
1/4 c. sherry
1/4 c. jelly or jam
2 bananas
1 c. whipping cream
2 tbsp. confectioners' sugar

Make a custard of the first 5 ingredients; scald milk. Whisk together egg yolks, sugar and salt; whisk milk into yolks. Return to saucepan; cook, stirring constantly (medium heat) until mixture coats spoon, about 10 minutes. Do Not Boil. Strain, stir in vanilla. Cool. Cover. Refrigerate up to 24 hours.

Drain raspberries; mix juice with sherry. Brush over cake. Cut cake in half. Spread bottom layer with jelly, top with other layer. Cut into 1 inch squares. Arrange in glass bowl: cake, custard, raspberries, cake, custard, banana slices, rest of custard. Cover, refrigerate overnight. Whip cream. Decorate trifle, adding raspberries for garnish.