Trifle

Directions

1. 1
   Line a decorative serving dish with the lady fingers or cake and pour over them the sherry.
2. 2
   The cake should be moistened but not soaked.
3. 3
   Add more sherry if necessary.
4. 4
   Chill in the refrigerator.
5. 5
   Make a pastry cream by blending the egg yolks, milk, and sugar and cooking in the top of a double boiler over hot (not boiling) water, stirring constantly.
6. 6
   As soon as the mixture begins to thicken and slightly coats the spoon, pour into a bowl to cool.
7. 7
   Do not overcook or it will curdle.
8. 8
   Pour the cooled pastry cream over the cake and refrigerate until firm.
9. 9
   To serve, cover top with a layer of whipped cream and decorate with cherries, peel, and nuts.
10. 10
    Serve well chilled.
11. 11
    If you prefer a less rich pastry cream, blend 3 egg yolks with 1/2 cup sugar, a pinch of salt, 2 tablespoons flour, and 2 teaspoons corn starch.
12. 12
    Put in the top of a double boiler over hot water and add 1 cup light cream.
13. 13
    Stir and cook until the pastry cream is thickened.