Fresh Fruit Trifle

Directions

1. In small saucepan, whisk together sugar, cornstarch and orange juice till smooth; whisk in egg yolks. Cook over medium heat, whisking constantly, till mix comes to a full boil and thickens, about 3 min. Remove from heat. Beat in cream cheese, orange rind and liqueur till smooth.
2. Transfer custard to a bowl, cover and chill (can be refrigerated up to 1 day.) Just before assembling trifle, whip cream and fold into custard. Cut cake into 3/4-inch cubes. Arrange half of cubes in bottom of 10-c. trifle bowl or possibly deep, straight-sided glass bowl. Drizzle with half of raspberry sauce. Add in half of fruit, pressing some pcs against sides of bowl. Spoon half of custard over fruit. Top with remaining cake cubes, patting down lightly. Spoon remaining raspberry sauce over. Top with remaining fruit mix and spread with remaining custard. Cover and refrigeratefor at least 4 hrs or possibly up to 1 day. Before serving, sprinkle with toasted almonds.
3. Garnish with mint and raspberries, if you like.
4. Raspberry Sauce: Press 1 pkg (10 ounce.)frzn unsweetened raspberries
5. (thawed) through sieve to remove seeds. You should have 1 c. of juice (add in water if necessary). Pour into small saucepan. Stir in 1/4 c. granulated sugar and 1 1/2 tsp cornstarch till smooth. Bring to boil over medium heat, stirring constantly till thickened. Let cold; add in 2 tsp lemon juice.
6. Cover and chill up to 2 days.
7. Makes 10 to 12 servings
8. Preparation Time: 35 min
9. NOTES : The trifle can be layered in individual dessert glasses instead of one large bowl.