Topping:
- 1/2 pint heavy cream -- whipped
- 1/2 cup slivered almonds -- lightly toasted
To make the custard, heat the cream in a small saucepan, taking
care that
it does not scorch. In the meantime, whisk the egg yolks, sugar
and
cornstarch in a bowl. When the cream is hot, pour it into the
bowl with
the egg mixture, stirring constantly. Return the custard to the
saucepan
and stir constantly on low heat until thickened, but do not let
it boil.
Remove it from the heat and cool.
To assemble the trifle, spread the pieces of cake with a very
thin layer
of jam. Put the pieces in a large bowl. (Clear glass or crystal
is
traditional.) Sprinkle the sherry and berries over the cake and
stir.
Don't bother to thaw frozen berries; there's less mess if they're
frozen.
Peel and thinly slice the banana. Stir it in with the cake and
berries.
Drizzle the custard over the top. Don't expect to cover and completely
encase the cake and fruit mix.
Spread the whipped cream over the trifle. Sprinkle the almonds
on top.
Cover and chill for at least 4 hours.
From: "Sundays at Moosewood Restaurant"