Something done altogether too infrequently in this country.
serves 6
12 ounce sponge cake or pound cake
4 Tbsp. Raspberry, apricot or strawberry jam
½ cup split, blanched almonds
1 cup port or sherry
1/4 cup brandy or Barbados rum
3 egg yolks
3 Tbsp. Sugar
3 Tbsp flour
grated rind of one lemon
2 cups hot milk
1 tsp vanilla
1 cup cream
1 Tbsp sugar
walnut halves
Maraschino cherries
Cut cake into thick slices and spread top of each slice with jam. Arrange cake slices in the botom of a glass serving dish (about a 2-quart size). then pour the wine and brandy over top of cake. Sprinkle on the almonds.
Make a custard. Stir together in a bowl the egg yolks and sugar. Blend in flour and lemon rind, then stir in hot milk. Place mixture in a saucepan and stir over low heat until custard thickens. Do not allow it to boil. Remove the custard from heat and add vanilla. Allow it to cool 30 minutes.
After custard has cooled, spread it over the cakes. Whip cream until slightly thickened. Sprinkle in sugar and then beat until the cream is stiff enough to form peaks. Spoon cream on top of the custard. Decorate top of the trifle with walnut halves and cherries. Refrigerate until ready to serve.
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