Title: Sherry trifle
 Categories: British, Cakes, Desserts
      Yield: 1 Servings
 
      3    Egg yolks
      1 pt Double cream
      1 oz Sugar
      1    Level tsp cornflour
      5    Trifle sponge cakes
      2 oz Flaked almonds, lightly
           -toasted
           -Raspberry jam, use a very
           -good quality one
      2 fl Oz of sherry ( or more!)
 
  8 oz frozen raspberries ( or fresh in season) 2 small bananas
  
   Break the sponge cakes into medium size pieces and spread each piece
  with jam. Place in a large glass bowl and sprinkle over the
  raspberries. Add the sherry until the cakes are saturated.
  
   Make the custard: Heat half the cream in a small saucepan. Blend the
  egg yolks, sugar and cornflour together in a basin and when the cream
  is hot pour over the mixture , stirring constantly. Return to the pan
  and reheat gently until thick, then allow to cool.
  
   Slice the bananas, mix in with the raspberries, and pour the custard
  over. Whip up the remaining cream and spread over the custard.
  Decorate with the flaked almonds. Cover and chill for 3 - 4 hours
  before serving.
  
  This is nice served with a good dessert wine, one of the Australian or
  Californian Muscats would be great. From: Sandee Eveland