1 Sara Lee pound cake (10 3/4 oz.), thawed
1/2 c. seedless raspberry jam
1 c. coarsely broken Amaretto
1 c. Marsala
3 tbsp. granulated sugar
1 1/2 tbsp. cornstarch
3 egg yolks
2 1/2 c. milk
1 tsp. vanilla extract
2 c. heavy or whipping cream, cold
3 tbsp. confectioners sugar
1/2 tsp. almond extract
1 c. toasted sliced almonds
Candied red cherries or fresh strawberries (garnish)

Cut the cake into 1/4 inch slices and spread out flat on a surface to dry for several hours. Spread a thin layer of jam on half the cake slices. Top with the remaining cake slices. Cut the cake sandwiches into 1 inch cubes and scatter in a large glass bowl.

Add the Amaretto crumbs and toss together. Sprinkle with the Marsala and toss to coat. Whisk the granulated sugar, cornstarch, and egg yolks together in a saucepan. Whisk in the milk in a thin, steady stream. Cook, stirring constantly, over medium heat until thickened to the consistency of a custard. Remove from heat and whisk in the vanilla. Let cool completely.

Pour the cooled custard over the cake mixture. Whip the cream in a chilled bowl until soft peaks form. Beat in the confectioners sugar and almond extract and continue beating until stiff. Pipe the flavored cream over decoratively. Scatter the almonds over the top. Refrigerate, covered with plastic wrap, until ready to serve, up to 3 days. Spoon the trifle into glass bowls and garnish with candied cherries. Makes 8-10 portions.