English Trifle

Step 1

Pour 2 cups of milk into a medium saucepan and place it on the stove over medium heat until small bubbles form around the edges, about 5 minutes—do not let it boil.

Step 2

While the milk heats, crack 4 egg yolks into a medium mixing bowl and add 0.25 cup granulated sugar and 2 tablespoons cornstarch.

Step 3

Whisk the egg mixture vigorously with a wire whisk for about 1 minute until it looks pale and thick, like soft mousse.

Step 4

Slowly pour the hot milk into the egg mixture while whisking constantly with one hand to prevent lumps and cook the eggs evenly.

Step 5

Pour the mixture back into the saucepan through a fine-mesh sieve to strain out any lumps or cooked bits of egg white.

Step 6

Place the saucepan over medium heat and stir constantly with a wooden spoon for 5–7 minutes until it thickens enough to coat the back of the spoon; when you draw your finger across, it should leave a clear trail.

Step 7

Remove the pan from heat and stir in 1 teaspoon vanilla extract, then transfer the custard to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming.

Step 8

Unwrap the store-bought sponge cake or pound cake and cut it crosswise into slices about 0.5 inch thick, like slicing bread.

Step 9

Spread 0.5 cup jam evenly onto one side of each cake slice using a butter knife, then stack the slices jam-side up in a pile.

Step 10

Pour 1.5 cups heavy cream into a large mixing bowl and add 2 tablespoons powdered sugar.

Step 11

Whisk the cream and sugar together using an electric mixer on medium-high speed for 3–4 minutes until stiff peaks form—when you lift the whisk, the cream should stand up and not flop over.

Step 12

Cut the jam-covered cake slices into irregular chunks about 1.5 inches across and scatter half of them across the bottom of a large glass or clear trifle bowl.

Step 13

Spoon one-third of the cooled custard in an even layer over the cake, then spoon one-third of the whipped cream on top of the custard in dollops and gently smooth it level with a spatula.

Step 14

Arrange the remaining cake chunks on top of the cream layer, pressing them down gently so they sink slightly into the cream.

Step 15

Layer the remaining custard over the cake, then top with the remaining whipped cream, smoothing it level to cover all visible cake.

Step 16

Sprinkle 0.25 cup sliced almonds or crushed amaretti biscuits in an even layer across the top of the cream.

Step 17

Cover the bowl loosely with plastic wrap and refrigerate for at least 2 hours (or up to 8 hours) until the flavors meld and the texture becomes silky.