Forepaughs English Trifle

For pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth.

Add milk and cook and stir just until mixture comes to boiling; remove from the heat.

Stir in butter and vanilla.

Cool, cover and chill the mixture for about 2 hours.

Fold in the whipped cream.

For raspberry sauce, in a 4- to 5-quart Dutch oven, heat raspberries over low heat until thawed; stir in sugar.

Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites.

Cool for about 30 minutes; sieve to remove seeds.

Cut the sponge cake into 1-1/2-inch pieces.

Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl.

Sprinkle half of the sherry over cake.

Spoon 1 package of strawberries over cake to cover.

Repeat layers.

Cover and chill for up to 24 hours.

Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form.

Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds.

Note: if you like, layer ingredients in individual dessert dishes.