Shelly's Recipe

TIPSY TRIFLE

Category: Trifles

1 pound cake, cut into 1 1/2 inch slices
About 1 cup seedless raspberry jam
1 cup toasted almond slices
3/4 cup Harveys Bristol Cream
1/4 cup cognac
2 (12 oz) pkg frozen raspberries, thawed and drained
Vanilla custard, recipe follows
2 cups heavy cream whipped with sugar and vanilla, to taste
Slice almonds, raspberries and strawberries for decoration

Spread jam between 2 slices of cake and put them together, continue with remaining cake. Cut the slices into 1 inch fingers to fit bowl and line them closely together. Sprinkle over almond slices and pour over sherry and cognac. Drain raspberries and make the custard. Put the raspberries over the cake and pour on the cooled custard and chill thoroughly, about 4-5 hours. When ready to serve, top with whipped cream, and decorate with almonds and fruit.

Vanilla Custard
1 1/2 tbsp cornstarch
2 cups whole milk
4 egg yolks
1/2 cup sugar
1 1/2 tsp vanilla extract

In a small bowl, mix together cornstarch and 1/4 cup milk. Beat yolks until light and combine with cornstarch mixture. Heat remaining milk in a saucepan, do not boil. Stir sugar in milk until dissolved. Very slowly, stir about 1 cup hot milk into egg yolks and return all to saucepan. Stir constantly over low heat, about 10 minutes, until slightly thickened. Remove from heat and stir in vanilla. Cool to room temperature, covered with plastic wrap.