A piece of homemade poundcake about 5 inches (12 cm) long, 4 inches (10 cm)
wide and 3 inches (7 cm) high, or substitute a 12-ounce (330 g) packaged
poundcake
4 Tbs (60 ml) raspberry jam
1 cup (250 ml) blanched almonds, separated into halves
1 cup (250 ml) medium-dry sherry
1/4 (60 ml) cup brandy
2 cups (500 ml) heavy cream
2 Tbs (30 ml) superfine sugar
Custard sauce (see below), chilled until firm
2 cups (500 ml) fresh raspberries, or 2 ten-ounce (280 g) packages frozen
raspberries, defrosted and thoroughly drained
Instructions:
Cut the poundcake into 1 inch (2.5 cm) slices and coat them with the
raspberry jam. Place 2 or 3 of the cake slices, jam side up, in the bottom
of a glass serving bowl about 3 inches (7 cm) across and 3 inches (7 cm)
deep. Cut the remaining slices of cake into 1 inch (2.5 cm) cubes, scatter
them over the slices, and sprinkle 1/2 cup (125 ml) 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 with 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. To assemble the trifle, set 10 of the
best berries aside and scatter the rest over the cake. With a spatula
spread the custard across 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 refrigerated for an hour or two. Serves 6 to 8.
In a heavy 2 quart (2 L) saucepan, combine 1/2 cup (125 ml) of the milk and
the cornstarch, and stir with a whisk until the cornstarch is dissolved.
Add the remaining 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 yolks with a fork and stir in 4 to 6 tablespoons (60 to 90
ml) of the sauce. Then whisk the mixture back into the remaining sauce.
Bring to a boil again and boil for 1 minute, stirring constantly.
