Traditional English Trifle

Serves 12

prepBake and cool 9×13 cake
prepHave a trifle dish ready
4 cups / 950 ml whole milk	Heat milk until steaming	Temper yolks with hot milk, whisking constantly	Cook custard over medium, whisking, until thickened, 1–2 min	Whisk in vanilla, cool 5 min, whisk in butter, chill	Layer cake, fruit, custard & whipped cream three times, chill
8 large egg yolks	Whisk egg yolks, sugar & cornstarch until smooth
1/2 cup / 100 g granulated sugar
4 tablespoons / 30 g cornstarch
1 1/2 teaspoons vanilla extract
1/2 cup / 115 g butter, cut into small pieces
9×13 white or yellow cake, baked and cooled	Halve cake horizontally, brush with sherry, spread jam, cut into squares
1/2 cup / 120 ml cream sherry
3 heaping tablespoons seedless red raspberry jam or preserves
2 cups / 300 g sliced fresh strawberries	Combine strawberries, raspberries, sherry & sugar, macerate
1 cup / 125 g fresh raspberries
1 tablespoon cream sherry
1 tablespoon / 12 g sugar
1 1/2 cups / 360 ml heavy whipping cream	Whip heavy cream & powdered sugar until stiff peaks, chill
1 teaspoon / 4 g powdered sugar

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