Christmas Trifle

Steps

1. For the custard, whisk the sugar, cornstarch and salt in a medium saucepan. Whisk in the egg yolks until smooth, then slowly whisk in the milk.
2. Cook over medium heat, whisking constantly, until the custard thickens and begins to bubble, 8 to 10 minutes. Keep whisking and let it bubble for 1 minute more.
3. Take the pan off the heat and whisk in the butter and vanilla. Scrape into a bowl, press plastic wrap onto the surface and refrigerate until cold, at least 2 hours.
4. For the fruit, toss the strawberries and raspberries with the sugar. Let them sit about 20 minutes, until juicy.
5. Stir the jam and sherry together in a small bowl until loose. If the jam is stiff, warm it in the microwave for 10 to 15 seconds first.
6. Scatter half the cake cubes in a 3 1/2- to 4-quart trifle bowl and spoon half the jam mixture over them. Add half the fruit and its juices, then spread half the custard on top, right to the glass so the layers show.
7. Make a second set of layers with the remaining cake, jam mixture, fruit and custard. Cover and chill for 4 hours or up to 1 day so the cake can soak up the juices.
8. Before serving, beat the cold cream with the powdered sugar to soft peaks. Spread it over the trifle and scatter pomegranate seeds or berries on top.

Good to know

• Make the custard up to 3 days ahead. Assemble the trifle the day before and add the whipped cream within a few hours of serving.
• Out of season, thawed frozen strawberries and raspberries work well; add their juices too.
• Ladyfingers or angel food cake can stand in for the pound cake, and orange juice keeps it alcohol-free.
• Leftovers keep, covered, in the fridge for up to 2 days. Skip the freezer, since the custard and cream turn watery when thawed.