Authentic English Trifle

INGREDIENTS

INSTRUCTIONS

First, make a soft, rich custard: beat 4 egg yolks until light and
pale yellow.  Heat 2 cups light cream with 1/4 cup sugar and 1
tablespoon orange flower water or vanilla. Add beaten egg yolks,  while
beating very hard. Then cook without boiling, stirring  continuously
until custard coats the spoon.  Remove to a bowl. Cover  and
refrigerate until well chilled. Cut a two-layer sponge cake (that  you
bake or buy) into finger-length pieces. Spread each one on one  side
with raspberry jam and quickly dip in 1/2 cup sherry. Place half  these
sponge fingers in the bottom of a deep cut-glass bowl. Cover  with half
the custard. Whip 2 cups cream. Sweeten with 1/2 cup icing  sugar and
vanilla to taste. Cover custard with half the whipped  cream.  Make a
second layer on top of all this. Top with a dozen or  so toasted
almonds, standing them upright in the cream, add a few  slivers of
angelica - or use small roses instead of almonds and  angelica.
Refrigerate at least 12 hours. This beautiful dessert never  fails to
create a sensation, yet is easy to prepare.  ~from The Best of Mme
Jehane Benoit From: Sandee Eveland

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