English Trifle - cooking recipe

Ingredients

1 qt. Boiled Custard
2 doz. slices pound cake
raspberry preserves
2 doz. almond macaroons, crushed
1/3 c. cream sherry
1 c. whipping cream
1 Tbsp. confectioners sugar
1/4 c. blanched slivered almonds*

Preparation

Prepare boiled custard, using 3 tablespoons of flour.
Spread all pound cake slices with preserves.
Line bottom and sides of trifle dish or glass bowl with some of pound cake.
Sprinkle with macaroon crumbs and 1/3 of sherry.
Cover with 1/3 custard. Repeat layers 2 more times, beginning with pound cake.
Cover; chill 6 to 24 hours.
Whip cream with confectioners sugar.
Cover Trifle with whipped cream; decorate with almonds.