Raspberry Jelly Roll Trifle - cooking recipe

Ingredients

1/2 cup custard powder
1/2 cup sugar
5 cups homogenized milk
1/2 cup sherry wine
1/2 cup rum
1 teaspoon vanilla extract
6 mini jelly rolls
1 (12 ounce) package frozen raspberries
1 cup whipped cream

Preparation

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