English Trifle

Directions

1. 1
   Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9 inch straightsided glass bowl.
2. 2
   Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading.
3. 3
   Place berries, kiwi and peaches on top of cake.
4. 4
   Heat the milk in top of double boiler over mediumlow heat until film forms on it.
5. 5
   Beat the eggs with the sugar and vanilla in a double boiler until it forms a ribbon.
6. 6
   Then slowly pour the hot milk into the eggs, beating all the time.
7. 7
   Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes.
8. 8
   Don't let it boil.
9. 9
   Strain it through a fine sieve.
10. 10
    Cool the custard in a bowl set in ice water, stirring occasionally.
11. 11
    Pour cooled custard over the fruit.
12. 12
    Refrigerate, covered, at least 4 hours.
13. 13
    Whip cream to soft peaks.
14. 14
    Beat in powdered sugar and continue beating until stiff.
15. 15
    Spread whipped cream over the trifle and garnish with strawberries.