English Sherry Trifle with Egg Custard

Ingredients

• 1 can mandarin oranges
• 1/2 cup strawberry jam
• 1/2 cup Harvey’s Bristol Cream Sherry
• 1 pound cake, cubed
• 1 cup heavy whipping cream, whipped to stiff peaks
• 2 cups prepared egg custard

Method

Make custard as per recipe. In a large bowl whisk together the liquid from the can of oranges, the sherry and the jam. Place a layer of pound cake over the bottom of a dish. Spread a layer of the liquid over the pound cake and then a layer of oranges and custard. Continue to layer until all ingredients are used. Refrigerate and then top with whipped cream and serve.

For the custard

Ingredients

• 2 cups milk
• 2 tablespoons sugar
• 2 egg yolks
• 2 tablespoons cornstartch

Slowly warm milk and sugar over low heat in a saucepan. In a separate bowl combine the egg yolks and cornstarch. Remove the milk from the heat and slowly add the milk mixture to the egg yolks while stirring constantly with a wooden spoon. Pour back into the saucepan and constantly stir while brining to a simmer and allowing to thicken. When it begins to thicken remove from heat and keep stirring. Set aside to cool before adding to the trifle.