Forepaughs English Trifle

This recipe from Forepaughs restaurant in St. Paul, Minnesota, a layered cake-and-berry specialty in its tall glass bowl, is a holiday show stopper. Prep time is approximate and includes chilling. (This is an adopted recipe. I have not prepared this particular version of trifle.)

• Ready In: 3 hrs 5 mins
• Serves: 10-12

Ingredients

• 8  egg yolks
• 1⁄2 cup sugar
• 3  tablespoons cornstarch
• 2 1⁄2 cups milk
• 2  tablespoons butter
• 1  teaspoon vanilla
• 2  cups  whipping cream, whipped
• 3 (36 ounce) packages red raspberries, frozen
• 1  cup sugar
• 1  small  sponge cake (9x9x2-inch)
• 1⁄4 cup dry sherry, divided
• 1  cup  whipping cream
• 1⁄2 cup  toasted sliced almonds
• 2 (20 ounce) packages frozen strawberries, thawed and sliced
• 1  tablespoon sugar

Directions

1. For pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth.
2. Add milk and cook and stir just until mixture comes to boiling; remove from the heat.
3. Stir in butter and vanilla.
4. Cool, cover and chill the mixture for about 2 hours.
5. Fold in the whipped cream.
6. For raspberry sauce, in a 4- to 5-quart Dutch oven, heat raspberries over low heat until thawed; stir in sugar.
7. Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites.
8. Cool for about 30 minutes; sieve to remove seeds.
9. Cut the sponge cake into 1-1/2-inch pieces.
10. Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl.
11. Sprinkle half of the sherry over cake.
12. Spoon 1 package of strawberries over cake to cover.
13. Repeat layers.
14. Cover and chill for up to 24 hours.
15. Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form.
16. Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds.
17. Note: if you like, layer ingredients in individual dessert dishes.