English Trifle - cooking recipe

Ingredients

For custard
4 egg yolks
3 tablespoons sugar
10 tablespoons milk
1/4 cup whipping cream
2 1/2 teaspoons cornstarch, dissolved in
2 tablespoons milk
1/2 teaspoon vanilla
1/8 teaspoon ground nutmeg
1 (12 ounce) purchased poundcake
1/2 - 2/3 cup sherry wine
4 (10 ounce) packages frozen raspberries, thawed and thoroughly drained
2 cups whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
36 almond macaroons (see my Almond Macaroons)
1/3 - 1/2 cup amaretto liqueur
1 (12 ounce) jar seedless raspberry jam

Preparation

Brush flat sides of macaroons with liqueur and arrange flat sides against the glass around the sides of a 12 cup glass bowl or trifle bowl, then line bottom with flat side up.
Spread generously with raspberry jam, being careful not to crush macaroons.
For custard:
Whisk yolks in medium saucepan.
Gradually add sugar, whisking until mixture is thick and lemon colored, about 2 minutes.
Blend in milk, whipping cream, and cornstarch mixture.
Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT boil or mixture will separate.
Remove from heat and stir until slightly cooled.
Blend in vanilla and nutmeg.
Transfer to bowl and repeat twice, for a total of about 3 3/4 cups custard.
Spoon 1 1/4 cups custard over raspberry jam layer.
Cover with a single layer of pound cake slices.
Using a pastry brush,soak cake generously with 1/4 to 1/3 cup sherry.
Spread thin layer of raspberry jam over cake.
Top with half of drained raspberries.
Carefully spoon another 1 1/4 cups custard over berries.
Repeat layering with remaining pound cake slices, sherry, and jam.
Cover with remaining berries and carefully spread remaining custard over top.
Brush 8 or 9 macaroons with liqueur and arrange over custard, flat side down.
Place plastic wrap directly on surface of trifle and refrigerate overnight.
About 3 to 4 hours before serving, whip cream in medium bowl until foamy.
Add sugar and vanilla and continue beating until stiff but not dry.
Spoon over macaroons, swirling top.
Crush 10 to 12 macaroons and sprinkle a 1 inch border around outer edge of whipped cream.
Refrigerate until serving time.