Yield: Serves 6.An English classic. If there's such a thing as leftover cake, this is what you make with it.
Ingredients:1 cup dry unfrosted cake cubes
2 tablespoons cream sherry
1/2 cup raspberry jam
1 cup soft custard
1 cup whipping cream
Instructions:Put the cake in a serving bowl and sprinkle with the sherry. Spread with raspberry jam. Pour Soft Custard (see below) all over.
Whip the cream until stiff and serve with the Trifle.
Ingredients:1 cup milk
3 egg yolks
2 tablespoons brown sugar
1/2 teaspoon almond flavoring