Old English Trifle Recipe

Directions:

1. Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy.
2. In a small saucepan, heat 1-3/4 cups cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon; stir in vanilla.
3. Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour.
4. In a large bowl, beat remaining cream until stiff peaks form. Pipe over custard; sprinkle with almonds. Yield: 12 servings (1 cup each).