2 c. milk
4 egg yolks
1/2 c. sugar
3 tbsp. corn starch
1/4 tsp. salt
2 tbsp. (1/4 stick) butter
1 tsp. vanilla
1 (16 oz.) pound cake, cut into 1/2-inch slices
1/4 to 1/2 c. cream sherry or rum
1 lb. strawberries, sliced
2 bananas, peeled and sliced (about 2 c.)
1 (11 oz.) can mandarin orange sections, drained or 1 pint blueberries
2 kiwi, peeled and sliced
1 c. whipping cream
2 tbsp. powdered sugar
Whole strawberries and mint sprigs, garnish

Combine milk, yolks, sugar, corn starch and salt in processor or blender and mix well. Pour into medium-size glass bowl. Cook in microwave on high until thick, about 6 to 7 minutes, stirring halfway through cooking time. Whisk in butter and vanilla. Cover custard and refrigerate until cool and softly set.

Brush cake slices generously with sherry or rum. Arrange half of slices in single layer in trifle or other deep bowl. Layer with half of strawberries, bananas, orange sections or blueberries, and kiwi. Spoon half of custard over. Repeat layering with remaining ingredients. Whip cream in medium bowl until soft peaks form. Add powdered sugar and continue beating until stiff. Spoon or pipe cream decoratively over top of trifle. Garnish with strawberries and mint sprigs. Chill until ready to serve.