English Trifle

Perhaps the most popular of English desserts, and a beautiful one with its pink swirled top. For maximum effect, make it in a glass or crystal bowl.

Ingredients

Directions
1. In a small bowl, whisk egg yolks and sugar until thickened and pale. In a small heavy saucepan, heat milk over low heat until tiny bubbles appear around the edges. Gradually whisk milk into the yolk mixture.
2. Pour custard into a clean, small heavy saucepan. Cook and stir over low heat for 3 to 4 minutes or until custard is slightly thickened and coats the back of a metal spoon. Immediately place in a pan of ice water to cool. Stir occasionally to prevent a skin from forming.
3. To assemble, spread flat sides of 1 strip of ladyfingers with 3 tablespoons of Seedless Red Raspberry Preserves. Top with the remaining strip, flat side down. Cut the ladyfingers apart and arrange to cover the bottom and sides of glass bowl. Cut in half if necessary. Sprinkle with the amaretti cookie crumbs then almonds. Drizzle with sherry, then spoon in the cooled custard. Whip the cream and spread it over all. Cover and refrigerate overnight.
4. To serve, in a small bowl, stir remaining 3 tablespoons of Seedless Red Raspberry Preserves until smooth and runny. Drop spoonfuls onto the whipped cream and with a pointed knife tip "pull" them through the cream to get a marble effect. Yields 8 servings.