Trifle

Instructions

1. If the cake is not baked, bake according to package or recipe directions. Cool completely and cut into 1-inch cubes.
2. Slice strawberries and sprinkle them with sugar. Add raspberry jam and stir to combine. Let sit at room temperature at least 1 hour.
3. Whisk granulated sugar and cornstarch in a medium saucepan. Stir in egg yolks, milk, and cream.
4. Heat to a boil over medium-low heat while constantly stirring. Let boil for 1 minute while whisking.
5. Remove from the heat and stir in butter and vanilla and pour into a medium bowl.
6. Cover with plastic wrap allowing the wrap to rest on the surface of the custard and refrigerate to cool completely, at least 2 hours.
7. Place half of the cake cubes in the bottom of a large glass bowl or trifle dish. Drizzle with half of the liquor or orange juice.
8. Top with half of the strawberries and half of the custard mixture. Repeat layers once more.
9. Whip the cream and powdered sugar together. Spread over the trifle.
10. Garnish with maraschino cherries and slivered almonds if desired.
11. Refrigerate at least 4 hours or overnight.