Raspberry Jelly Roll Trifle

Directions

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