Title: Authentic english trifle
 Categories: Desserts
      Yield: 1 Servings
 
 
  First, make a soft, rich custard: beat 4 egg yolks until light and
  pale yellow.  Heat 2 cups light cream with 1/4 cup sugar and 1
  tablespoon orange flower water or vanilla. Add beaten egg yolks,
  while beating very hard. Then cook without boiling, stirring
  continuously until custard coats the spoon.  Remove to a bowl. Cover
  and refrigerate until well chilled. Cut a two-layer sponge cake (that
  you bake or buy) into finger-length pieces. Spread each one on one
  side with raspberry jam and quickly dip in 1/2 cup sherry. Place half
  these sponge fingers in the bottom of a deep cut-glass bowl. Cover
  with half the custard. Whip 2 cups cream. Sweeten with 1/2 cup icing
  sugar and vanilla to taste. Cover custard with half the whipped
  cream.  Make a second layer on top of all this. Top with a dozen or
  so toasted almonds, standing them upright in the cream, add a few
  slivers of angelica - or use small roses instead of almonds and
  angelica. Refrigerate at least 12 hours. This beautiful dessert never
  fails to create a sensation, yet is easy to prepare.
  
  ~from The Best of Mme Jehane Benoit From: Sandee Eveland