English Trifle

READY IN: 43mins
SERVES: 10-12




  • Brush flat sides of macaroons with liqueur and arrange flat sides against the glass around the sides of a 12 cup glass bowl or trifle bowl, then line bottom with flat side up.
  • Spread generously with raspberry jam, being careful not to crush macaroons.
  • For custard:
  • Whisk yolks in medium saucepan.
  • Gradually add sugar, whisking until mixture is thick and lemon colored, about 2 minutes.
  • Blend in milk, whipping cream, and cornstarch mixture.
  • Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT boil or mixture will separate.
  • Remove from heat and stir until slightly cooled.
  • Blend in vanilla and nutmeg.
  • Transfer to bowl and repeat twice, for a total of about 3 3/4 cups custard.
  • Spoon 1 1/4 cups custard over raspberry jam layer.
  • Cover with a single layer of pound cake slices.
  • Using a pastry brush,soak cake generously with 1/4 to 1/3 cup sherry.
  • Spread thin layer of raspberry jam over cake.
  • Top with half of drained raspberries.
  • Carefully spoon another 1 1/4 cups custard over berries.
  • Repeat layering with remaining pound cake slices, sherry, and jam.
  • Cover with remaining berries and carefully spread remaining custard over top.
  • Brush 8 or 9 macaroons with liqueur and arrange over custard, flat side down.
  • Place plastic wrap directly on surface of trifle and refrigerate overnight.
  • About 3 to 4 hours before serving, whip cream in medium bowl until foamy.
  • Add sugar and vanilla and continue beating until stiff but not dry.
  • Spoon over macaroons, swirling top.
  • Crush 10 to 12 macaroons and sprinkle a 1 inch border around outer edge of whipped cream.
  • Refrigerate until serving time.