This Classic English Trifle is my go-to, summer-time dessert when I’m asked to bring something delicious to a large but friendly gathering.  Each layer of this trifle provides its own essential flavor on your tongue as you scoop up a big bite.  Not only is it delicious to taste, but your eyes will thank you too – this here is one pretty little trifle with a whole lot of heavenly whipped cream on top.  Pair with an Orange Muscat, Madeira, and I like a nice Framboise liqueur.

Ingredients

Pastry cream

• 3 cups whole milk
• ½ vanilla bean, split open
• 8 egg yolks
• 1 cup sugar
• ⅓ cup cornstarch
• 1 tablespoon unsalted butter

Assemblage

• 1 pound cake, sliced
• 2 packages frozen raspberries
• 4 packages frozen strawberries
• 2 cans sliced peaches, drained
• ¼ cup sherry wine
• ¼ cup Amaretto

Whipping Cream

• 1 cup whipping cream, kept very cold
• ¼ cup powdered sugar
• 1 tablespoon Amaretto

Directions

Pastry cream

1. In a saucepan, bring milk and vanilla bean to a boil. Set aside for 15 minutes to allow time to infuse.
2. In an electric mixer, whisk eggs and sugar until light and fluffy. Add the cornstarch and whisk until there are no lumps.
3. Whisk ¼ of the hot milk mixture with the eggs to temper them. Mix in the rest of the hot milk mixture.  Cook over medium heat, whisking constantly until thickened.  Remove from heat and stir in the butter.  Chill covered with plastic wrap for 3-4 hours.  Divide into thirds.

For Assembly

1. Mix liqueurs. Sprinkle on all slices of the pound cake.
2. Spread jam on both sides of the pound cake slices. Place one layer of cake on the bottom of a trifle dish.  Layer ⅓ of the raspberries and strawberries on top of the pound cake.  Add ⅓ of the pastry cream.
3. Layer with pound cake, then raspberries, and strawberries and now add the peaches. Add 1/3 of the pastry cream and repeat one more time.
4. Whip the cream until its just beginning to form soft peaks. Add the sugar and Frangelico.  Whip until firm peaks are formed.
5. Top entire dish with the whipped cream. If you like, decorate the top with fresh strawberries.
6. Refrigerate until ready to serve. It is best to make this dessert several hours ahead of when it will be served.