1 To 2 small pound or sponge

Cake two days old 3/4 c Raspberry jam

2 Half pints whipping cream

3/4 c Cream sherry (use a good one

1 10 oz package frozen raspber

Thawed and drained 2 Recipes of custard (below)

Chocolate drizzle not traditional CUSTARD 4 Egg yolks

10 tb Whole milk (1/2 cup plus 2 T

3 tb Sugar

1/4 c Whipping cream

2 1/2 ts Cornstarch dissolved in 2 Tb

1/2 ts Vanilla

1/8 ts Ground nutmeg

This recipe was given to me by my Grandmother who came over to America in 1895 from England. I have altered it slightly. As far as I know it is

relatively original, or as original as any type of recipe, such as this, can be. It is not only addictive and decadent but pretty to look at as well. This is a special occasion dessert. Whisk yolks in a medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1 2 minutes. Blend in milk, whipping cream and cornstarch mix. Place over medium low heat and cook, stirring constantly until mixture thickens, about 3 5 minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE. Remove from heat and stir until slightly cooled. Blend in vanilla and nutmeg. Transfer to a bowl and repeat process for the two required for TRIFLE. ASSEMBLY: Whip the cream as your MaMa or Daddy taught you to do. In your prettiest large crystal bowl (salad bowl size) place a little less than half the whipped cream around the bottom and half way up the sides. Break 1/2 of the cakes into bite sized pieces and drop randomly all over the

cream. Drizzle sherry over all and drop dollops of jam and slightly less than half of the drained raspberries over the cake. Drizzle 1/2 of the thick but liquid custard over all. Repeat for the next layer, reserving some raspberries for the top. (Try to plan to end with a layer of jam and raspberries as the top of the Trifle.) Finally, completely cover the top with the remaining whipped cream. Drizzle a little chocolate on top in any pattern you think looks good. Add a few raspberries and stand back to receive your raves. To serve, merely scoop down and place on a pretty plate. NOTE: Make about 4 hours before serving. Cover with plastic wrap and refrigerate.