Traditional English Treat (Print Version)

# Ingredients:

01 - 4 cups of full-fat milk.
02 - 8 egg yolks, large size.
03 - 1/2 cup white sugar.
04 - 4 tablespoons of cornstarch.
05 - 1 1/2 teaspoons vanilla flavoring.
06 - 1/2 cup butter, diced.
07 - 1 white or yellow cake, 9x13 size.
08 - 1/2 cup of cream sherry wine.
09 - 3 tablespoons raspberry jelly.
10 - 2 cups strawberries, sliced thin.
11 - 1 cup of fresh raspberries.
12 - 1 tablespoon cream sherry for berries.
13 - 1 tablespoon granulated sugar for fruit mix.
14 - 1 1/2 cups heavy whipping cream.
15 - 1 teaspoon powdered sugar for cream.

# Instructions:

01 - Warm milk until it starts steaming, then slowly whisk into the eggs. Cook it again on heat until it thickens.
02 - Stir in butter and vanilla, cover it with cling film, and refrigerate.
03 - Slice the cake, brush it with sherry, spread jam on, and cut into small squares.
04 - Combine the berries with sugar and a splash of sherry.
05 - Whisk the heavy cream with powdered sugar until it forms stiff peaks.
06 - Alternate layers of fruit, cream, custard, and cake in a trifle dish, repeating three times.

# Notes:

01 - Slowly mix in hot milk to avoid scrambling the eggs.
02 - You can swap for Bird's Custard powder if preferred.
03 - Best to put together within 24 hours for freshness.

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