Traditional Trifle (Print Version)

# Ingredients:

01 - 1/2 cup sugar, granulated.
02 - 4 tablespoons cornstarch.
03 - 1 teaspoon powdered sugar.
04 - 1/2 cup sherry cream for cake.
05 - 2 cups strawberries, sliced.
06 - 1 cup raspberries.
07 - 1 tablespoon sugar for fruit mix.
08 - 8 yolks from large eggs.
09 - 1/2 cup butter, diced.
10 - 4 cups milk, whole.
11 - 1 1/2 teaspoons vanilla extract.
12 - 3 tablespoons jam, raspberry.
13 - 1 9x13 yellow or white cake.
14 - 1 tablespoon sherry for the berries.
15 - 1 1/2 cups heavy cream.

# Instructions:

01 - Whip cream with some powdered sugar until it’s nice and stiff.
02 - Slice the cake, brush the top with a little sherry, spread on the jam, then cube it up.
03 - Toss the raspberries and strawberries with sugar and a splash of sherry.
04 - In the trifle bowl, arrange layers of cake, fruit, custard, and cream three times.
05 - Warm the milk until it’s almost boiling. Whisk some eggs into this mixture carefully, then cook until the consistency thickens.
06 - Mix in the vanilla and butter. Lay plastic wrap gently on top, then chill in the fridge.

# Notes:

01 - Be gentle with how you heat the eggs.
02 - Using Bird’s Custard is an easier option.
03 - Put it together no more than a day before eating.

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