ENGLISH TRIFLE

Steps:

• Brush flat sides of macaroons with liqueur and arrange flat sides against the glass around the sides of a 12 cup glass bowl or trifle bowl, then line bottom with flat side up.
• Spread generously with raspberry jam, being careful not to crush macaroons.
• For custard:.
• Whisk yolks in medium saucepan.
• Gradually add sugar, whisking until mixture is thick and lemon colored, about 2 minutes.
• Blend in milk, whipping cream, and cornstarch mixture.
• Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT boil or mixture will separate.
• Remove from heat and stir until slightly cooled.
• Blend in vanilla and nutmeg.
• Transfer to bowl and repeat twice, for a total of about 3 3/4 cups custard.
• Spoon 1 1/4 cups custard over raspberry jam layer.
• Cover with a single layer of pound cake slices.
• Using a pastry brush,soak cake generously with 1/4 to 1/3 cup sherry.
• Spread thin layer of raspberry jam over cake.
• Top with half of drained raspberries.
• Carefully spoon another 1 1/4 cups custard over berries.
• Repeat layering with remaining pound cake slices, sherry, and jam.
• Cover with remaining berries and carefully spread remaining custard over top.
• Brush 8 or 9 macaroons with liqueur and arrange over custard, flat side down.
• Place plastic wrap directly on surface of trifle and refrigerate overnight.
• About 3 to 4 hours before serving, whip cream in medium bowl until foamy.
• Add sugar and vanilla and continue beating until stiff but not dry.
• Spoon over macaroons, swirling top.
• Crush 10 to 12 macaroons and sprinkle a 1 inch border around outer edge of whipped cream.
• Refrigerate until serving time.