English Trifle

• sugar↗1⁄3 cup
• cornstarch↗3 tablespoons
• eggs↗2
• low-fat milk↗2 cups
• real vanilla extract↗1 teaspoon
• poundcake1

  or 1 package ladyfinger, sliced

• strawberry jam or jelly↗
• sherry wine↗1⁄3 cup

  I prefer the sherry

• raspberries↗1⁄3 cup

  optional

• dozen sliced toasted almond1⁄4
• fresh raspberry↗
• strawberry↗
• heavy cream, whipped↗1 cup

Step-by-step instructions

1. 1

   In batter bowl, combine sugar and cornstarch, then whisk in the eggs and milk.

2. 2

   Microwave on 2 minutes, then whisk well.

3. 3

   Microwave another 3-5 minutes, or until thickened.

4. 4

   Stir in the vanilla.

5. 5

   Lay plastic wrap directly over the pudding (this keeps a "skin" from forming on the top) then set aside to stand 5-10 minutes.

6. 6

   In the meantime, slice the cake into 1/2x1x3-inch "fingers" and make little jam sandwiches with the slices.

7. 7

   Arrange the slices in a single layer in the bottom and sides of trifle dish or other deep bowl.

8. 8

   Drizzle with half of the sherry (or orange juice), and the raspberry syrup, if using.

9. 9

   Layer with half of the pudding, sliced fruit, and whipped cream.

10. 10

    Add another layer of the remaining jam fingers on top of the pudding and fruit, drizzle with remaining sherry, then remaining pudding and fruit, ending with the remaining whipped cream, then top with the almonds.

11. 11

    Cover with plastic wrap and allow to stand in refrigerator several hours, or overnight.