Christmas Trifle

Christmas Trifle
Custard cream2 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
Trifle1 1/2 pounds vanilla or lemon pound cake, sliced 1/2-inch thick
1 cup raspberry jam
4 ounces dry sherry
10 kiwifruit, peeled and cut into 1/8-inch slices, reserving several slices for decoration
1 container (24 ounces) pineapple, or mango, drained and cut in chunks (in the fresh fruit section)
2 containers (10 ounces each) frozen strawberries with their juices, thawed, reserving 1 berry for decoration
1/4 cup sliced almonds, toasted (about 1 ounce), for garnishFor the custard: 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 over medium heat.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, and refrigerate. Reserve 2 tablespoons of the whipped cream for decoration.Once the custard has cooled, mix in one-third of the whipped cream with the custard using a rubber spatula to lighten. Gently fold in the remaining whipped cream and refrigerate the custard cream.For the trifle: Heat the oven to 350 degrees.Lay the pound cake on baking sheets and bake about 10 minutes, or until partially 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 one-third of the sherry onto the pound cake.Line the edge of the bowl with the kiwifruit, leaving a slight gap between each slice. Fill in the gaps with chunks of pineapple. Spoon on one-third of the strawberries with their juices, making some visible through the kiwifruit.Add additional kiwifruit, pineapple and strawberries to level out the layer. Add in and spread evenly one-third of the custard cream. Repeat this layering process twice, ending with a layer of custard cream on top. Decorate with the reserved whipped cream, kiwifruit, strawberry and the toasted almonds.For individual portions, layer the glasses proportionately and decorate each serving.Serves 16. "Holiday Fare: Favorite Williamsburg Recipes" by John R. Gonzales(2004 Colonial Williamsburg, $19.95)