English Trifle

Instructions

1. Prepare the custard
   In a medium saucepan, heat the milk and vanilla pod (if using) until just below boiling point. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and fluffy. Remove the vanilla pod from the milk, scrape the seeds into the milk, and discard the pod. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cool.
2. Prepare the cake layer
   Arrange the sponge cake slices in the bottom of a large, clear glass trifle bowl. If using, sprinkle the sherry or dessert wine evenly over the cake. Spread the jam over the cake layer.
3. Add the fruit layer
   Wash, hull, and slice the strawberries if using. Reserve a few whole berries for decoration. Arrange the berries over the jam layer, ensuring even distribution.
4. Add the custard layer
   Pour the cooled custard over the fruit layer, spreading it evenly with a spatula. Refrigerate for at least 1 hour to allow the custard to set.
5. Prepare the whipped cream
   In a large bowl, whip the heavy cream with powdered sugar until stiff peaks form. Be careful not to overwhip. Spread the whipped cream over the custard layer or pipe decoratively using a piping bag fitted with a star tip.
6. Garnish and chill
   Decorate the top with the reserved berries and sprinkle with toasted sliced almonds. Refrigerate for at least 3 hours or overnight to allow the flavors to meld and the trifle to set completely.