Cake, fruit and custard dessert with whipped cream. To serve 6 to 8.

1 piece of homemade pound cake about 5 inches long, 4 inches wide and
3 inches high, or substitute a 12 ounce packaged pound cake
4 tbsp. raspberry jam
1 c. blanced almonds, separated into halves
1 c. medium dry sherry
1/4 c. brandy
2 c. heavy cream
2 tbsp. super fine sugar
A double recipe of custard sauce, chilled slightly
2 c. fresh raspberries or 2 (10 oz.) pkgs. frozen raspberries, defrosted and thoroughly drained

Cut the poundcake into 1 inch thick slices and spread them with the raspberry jam. Place 2 or 3 of the cake slices, jam side up, in the bottom of a glass serving bowl 8 or 9 inches across and 3 inches deep. Cut the remaining slices of cake into 1 inch cubes, scatter them over the slices, adn sprinkle 1/2 cup of the almonds on top. Then pour in the sherry and brandy and let the mixture steep at room temperature for at least 30 minutes.

In a large chilled bowl, whip the cream iwth a whisk or a rotary or electric beater until it thickens slightly. Add the sugar and continue to beat until the cream is stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl.

Tos assemble the trifle, set 10 of the best berries aside and scatter the rest over the cake. With a spatula spread the custard acorss the top. Then gently smooth half of the whipped cream over the surface of the custard. Using a pastry bag fitted with a large rose tip, pipe the remaining whipped cream decoratively around the edge. Garnish the cream with the 10 reserved berries and the remaining 1/2 cup of almonds.

The trifle will be at its best served at once, but it may be refrigertaed for an hour or two.

CUSTARD SAUCE:

To make about 1 1/2 cups sauce.

1 1/2 c. milk
2 tsp. cornstarch
1 tbsp. sugar
1 egg yolk
1/2 tsp. vanilla extract

In a heavy 1 to 1 1/2 quart saucepan, combine 1/4 cup of the milk and the cornstarch, adn stir with a whisk until the cornstarch is dissolved. add the remaining 1 1/4 cups of milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolk with a fork and stir in 2 or 3 tablespoons of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly. Remove the pan from the heat and add the vanilla. Custard sauce is served hot with such desserts as blackberry and apple pie, apple dumplings or jam sponge.