English Triffle

Directions

1. Cut lb. cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or possibly a 9-inch straight-sided glass bowl. Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place berries, kiwi and peaches on top of cake.
2. Heat the lowfat milk in top of double-boiler over medium-low heat till film forms on it. Beat the Large eggs with the sugar and vanilla in a double-boiler till it forms a ribbon. Then slowly pour the warm lowfat milk into the Large eggs, beating all the time. Place the mix in a heavy saucepan and stir over low heat till the custard coats the back of a spoon, 10 to 15 min. Do not let it boil. Strain it through a fine sieve. Cold the custard in a bowl set in ice water, stirring occasionally. Pour cooled custard over the fruit. Chill, covered, at least 4 hrs.
3. Whip cream to soft peaks. Beat in powdered sugar and continue beating till stiff. Spread whipped cream over the trifle and garnish with strawberries.
4. This recipe yields 8 to 10 servings.