An easy English trifle recipe uses raspberry jam, kiwi fruit and peaches, and has a custard made with milk, whipping cream and sugar. The recipe yields 8 to 10 servings.
Cut 1 frozen pound cake in half, and trim the halves to cover the bottom of a glass trifle dish. Sprinkle the cake with 1/3 cup of sweet sherry, and spread it with 1/2 cup of raspberry jam. On top of the cake, place 2 peeled kiwi fruit cut into chunks, 2 peeled and pitted peaches cut into chunks, and 3 cups of mixed berries consisting of strawberries, raspberries, blackberries and blueberries.
Heat 2 cups of milk in the top of a double boiler over medium-low heat until a film forms. Beat 8 egg yolks with 1 1/4 cups of sugar and 1 teaspoon of vanilla in a double boiler until a ribbon forms. Slowly pour the hot milk into the egg mixture, beating constantly. Put the mixture in a saucepan and stir it over low heat for 10 to 15 minutes, or until the custard coats the back of the spoon. Strain it through a fine sieve, and cool it in a bowl set in ice water while stirring occasionally.
Pour the cooled custard over the fruit, and refrigerate it covered for at least 4 hours. In a bowl, whip 1/2 pint of whipping cream to soft peaks. Beat in 2 tablespoons of powdered sugar until stiff. Spread the whipped mixture over the trifle, and garnish it with strawberries.