Fruited Trifle - cooking recipe

Ingredients

1 (16 oz.) pound cake, cut into 1/2-inch slices
1/4 to 1/2 c. hazelnut liqueur (Frangelico)
1 lb. strawberries, sliced
blueberries, bananas, kiwi, peaches or other fruits, sliced
1 recipe Thick Custard Sauce (see below)
1 c. whipping cream
2 Tbsp. powdered sugar

Preparation

Arrange 1/2 of pound cake in bottom of serving bowl, cutting to fit.
Brush with Frangelico.
Pour on 1/2 of Custard Sauce. Arrange fruit (1/2 of each kind) on top of custard.
Repeat process.
Whip cream with sugar until thick.
Spread on top. Garnish with fruit.
Cover and chill 2 hours.