Trifle has long holiday history

2 1/2 cups milk

1/3 cup granulated sugar

3 tablespoons cornstarch

5 egg yolks

1 tablespoon vanilla extract

2 cups heavy cream

1/4 cup confectioners' sugar

Heat the milk in a small saucepan over medium-high heat until barely simmering.

Separately, mix the granulated sugar, cornstarch and egg yolks with a pinch of salt in a heavy-bottomed medium saucepan, and heat on medium.

Whisk in the hot milk slowly, about 1/2 cup at a time, until all the milk is incorporated into the egg mixture.

Stir constantly with a wooden spoon and cook for 12 to 15 minutes or until lumps of custard begin to form. Lower the heat and whisk until smooth.

Remove from the heat and mix in the vanilla extract.

Transfer the custard to a large bowl. Cover the bowl with plastic wrap, poke a few holes in the plastic and cool.

Place the heavy cream and confectioners' sugar in a medium mixing bowl. Whip on medium speed for 4 to 5 minutes or until stiff peaks form. Refrigerate.

Reserve 2 tablespoons of the whipped cream for decoration.

Once the custard has cooled, mix in 1/3 of the whipped cram with the custard using a rubber spatula to lighten. Gently fold in the remaining whipped cream and refrigerate the custard cream.

Source: Recipe from "Holiday Fare: Favorite Williamsburg Recipes" by John R. Gonzales (Colonial Williamsburg, 2004, $19.95)

For the trifle:

1 1/2 pounds vanilla or lemon pound cake, sliced 1/2-inch thick

1 cup raspberry jam

4 ounces dry sherry

10 kiwi fruit, peeled and cut into 1/8-inch slices, reserving several slices for decoration

24-ounce container pineapple, or mango, drained and cut in chunks

Two 10-ounce containers frozen strawberries with their juices, thawed, reserving 1 berry for decoration

1/4 cup sliced almonds, toasted (about 1 ounce), for decoration

Preheat the oven to 350 degrees.

Lay the pound cake on baking sheets and bake about 10 minutes, or until partly dried. Remove from the oven and cool. Spread each slice of pound cake with a thin layer of raspberry jam.

Place a layer of pound cake slices, breaking them to fit evenly, into an 8-inch-deep trifle bowl or 3-quart glass bowl. Drizzle 1/3 of the sherry onto the pound cake.

Line the edge of the bowl with the kiwi fruit, leaving a slight gap between each slice. Fill in the gaps with chunks of pineapple. Spoon on 1/3 of the strawberries with their juices, making some visible through the kiwi fruit.

Add additional kiwi fruit, pineapple and strawberries to level out the layer. Add in and spread evenly 1/3 of the custard cream. Repeat this layering twice, ending with a layer of custard cream on top.

Decorate with the reserved whipped cream, kiwi fruit, strawberry and toasted almonds.

For individual portions, layer the glasses proportionately and decorate each serving.

Makes 16 servings.

[Last modified December 17, 2004, 17:24:02]