1-Step 1: Making the Custard Start by heating 4 cups of whole milk until it’s simmering. In a bowl, whisk 8 large egg yolks, ½ cup granulated sugar, and 4 tablespoons cornstarch until smooth. Gradually whisk the hot milk into the egg yolk mixture to temper it slowly and prevent curdling a tip I learned from watching my grandma. Return the mixture to the saucepan, heat over medium while whisking constantly until it boils and thickens, about 1-2 minutes. Remove from heat, whisk in 1 ½ teaspoons vanilla extract, let it sit for 5 minutes, then whisk in ½ cup butter until smooth. Chill to cool, perhaps using an ice bath for faster results.

2-Step 2: Preparing the Cake Once your cake is baked and cooled, cut the 9×13 white or yellow cake horizontally in half. Brush the cut sides with ½ cup cream sherry and spread 3 heaping tablespoons of seedless red raspberry jam over those surfaces. Cut the cake into small squares, as this helps them absorb flavors well. If you’re looking for more fruit ideas, check out our mango-peach-strawberry smoothie recipe for inspiration on fresh additions.

3-Step 3: Macerating the Fruit Combine 2 cups sliced fresh strawberries, 1 cup fresh raspberries, 1 tablespoon cream sherry, and 1 tablespoon granulated sugar. Let this mixture macerate in the refrigerator until you’re ready to assemble, allowing the flavors to blend beautifully.

4-Step 4: Whipping the Cream Beat 1 ½ cups heavy whipping cream and 1 teaspoon powdered sugar on high speed until stiff peaks form. Keep it chilled until assembly time for that light, airy finish.

5-Step 5: Assembling the Trifle In a trifle dish, layer one-third of the cake pieces with the jam side up, followed by one-third of the macerated fruit, then one-third of the chilled custard, and finally one-third of the whipped cream. Repeat these layers two more times and garnish with fresh fruit. Chill until serving. For dietary adaptations, substitute ingredients as needed, like in the steps above.