9" round layer sponge cake
1/4 c. raspberry jam
1/4 c. sherry
3 c. fruit, fresh or frozen, thawed & drained

CUSTARD:

1 1/2 c. milk
1/2 c. whipping cream, whipped
1 tbsp. sugar
2 tbsp. cornstarch
2 tsp. vanilla
4 egg yolks, lightly beaten

TOPPING:

1 1/2 c. whipping cream, unwhipped
1 tbsp. sugar

Spread jam over cake. Break into small chunks and place in base of 2 quart glass bowl. Sprinkle with sherry. Spread fruit over cake.

To make custard, stir cornstarch into milk. In top of double boiler, gently heat milk mixture, cream and sugar. Stir 1/2 cup hot milk into beaten egg yolks, whisk egg mixture back into remaining sauce, stirring constantly until thickened. Remove from heat, stir in vanilla. Cool 10 minutes, spoon custard over fruit. Refrigerate until serving time.

In a chilled bowl; whip cream until it is slightly thickened. Add sugar, continue to beat until stiff peaks for formed. Smooth half of the whipped cream over the surface of the trifle. Pipe remaining whipped cream decoratively around the edge of the trifle. Garnish with almonds and grace cherries. Serves 8.