Recipe - Authentic English Trifle

First, make a soft, rich custard: beat 4 egg yolks until light and pale
yellow. Heat 2 cups light cream with One fourth 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
twolayer sponge cake (that you bake or buy) into fingerlength pieces.
Spread each one on one side with raspberry jam and quickly dip in One half cup
sherry. Place half these sponge fingers in the bottom of a deep cutglass
bowl. Cover with half the custard. Whip 2 cups cream. Sweeten with One half 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