Recipe

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• 1/2 cup custard powder
• 1/2 cup sugar
• 5 cups homogenized milk
• 1/2 cup sherry wine
• 1/2 cup rum
• 1 tsp vanilla extract
• 6 mini jelly rolls
• 1 (12 oz) package frozen raspberries
• 1 cup whipped cream

• 1 Make custard: stir powder and sugar in a heavy-bottomed saucepan until blended.
• 2 Gradually whisk in milk, sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil.
• 3 Stir constantly until custard thickly coats a spoon, about 2 minutes.
• 4 Remove from heat and stir in vanilla extract.
• 5 Press piece of plastic wrap on surface to prevent a skin from forming and chill until cooled.
• 6 Cut jelly roll into 1/2 inch thick slices.
• 7 Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L.
• 8 Cover cake with half of custard then layer of whipped cream.
• 9 Add some raspberries, then another layer of cake; cover with remaining custard.
• 10 Refrigerate, covered, for at least 6 hours or overnight.
• 11 Before serving, spoon whipped cream over trifle and drizzle with raspberry sauce.
• 12 Decorate with raspberries.