1 c. cake flour
1 c. + 2 tbsp. sugar
8 lg. eggs, separated, at room temp.
Pinch of salt
1 tsp. cream of tartar
1 tsp. vanilla

Combine flour and 1/2 of the sugar - sift. Beat egg yolks in a small bowl. Add salt to egg whites - beat to foamy. Add cream of tartar to egg whites and other half of sugar. Fold egg yolks into egg whites. Add flour and vanilla. Bake in 3 (8 inch) round cake pans lined with baking parchment for 30 minutes at 300 degrees and then for 10-15 minutes at 325 degrees. Cool, remove from pans and slice into 2 thin layers each.

CUSTARD:

3 c. milk
8 egg yolks
3/4 to 1 c. sugar
1 tsp. vanilla
1/2 c. cold milk or cream

Heat 3 cups milk to a boil. Set aside. Mix egg yolks, sugar and vanilla to form a ribbon. Combine milk and egg mixture. Pour through a strainer back into the pan. Cook over low heat until slightly thick. Be sure to WATCH CLOSELY. It will be a thin sauce. Add cold milk and then refrigerate. 1 1/2 c. whipping cream, whipped 1 c. sherry 1/4 c. macaroon crumbs 1-2 bags frozen blackberries

To assemble in trifle dish: Spread cake layers with raspberry jam. Arrange cake layer in bottom of trifle dish, top with a few blackberries and drizzle with sherry. Repeat to have 3 layers in dish. Add 1/2 of the custard. Repeat same process for other three layers. Top with other half of custard sauce, whipped cream and macaroon crumbs. Refrigerate for 8-12 hours.