Terrific Trifle!

If there's one dessert I run to if I need to whip up something sweet at a moment's notice it's Trifle. It's variations are almost infinite;  you can make it with fresh fruit or frozen; make it easy by using store bought cake or lady's fingers for the base, or take extra time and bake a pound cake, soak the cake in fruit juice or brandy and use ready-made custard and aerosol whipped cream if you know it will be eaten immediately.

Sometimes though, I want to take time to make the trifle as fabulous as possible. I use Ladyfingers for their lightness, I make the custard from scratch and I put liquor on the fruit and in the cream topping. I vary the fruits depending on what's in the store but I love this mixed berry trifle with whatever the season.

Mixed-fruit Trifle

Custard:
2 cups milk
3 eggs
2/3 cup sugar
2 tbsp cornstarch
2 tbsp all-purpose flour
1 tsp vanilla extract

1 7oz pkg Ladyfingers
2 tbls Creme de Cassis
1 lb mixed berries, or cherries and raspberries, frozen
¼ cup sugar
1 cup whipping cream
1 tbls Cointreau
1/4 cup almond slivers, lightly toasted
1 pint fresh raspberries

First, make the custard. Whisk the milk, eggs, sugar, cornstarch and flour together in a heatproof glass bowl until smooth, then set over a medium-sized saucepan that contains 2" simmering water. Whisk, stirring almost constantly over medium-low heat until the mixture becomes a thick, smooth  custard. Remove from heat and stir in the vanilla. Cover with a layer of plastic wrap to prevent a skin from forming, and refrigerate for an hour or so until completely cool.
Toss the frozen berries with ¼ cup of sugar and let them thaw, mash them slightly and add the Creme de Cassis. Set aside.
Beat the whipping cream until stiff. Fold half of the whipped cream into the cooled custard and into the other half carefully stir the Cointreau.
If you are serving the Trifle at the end of a dinner party you can assemble it in Martini glasses, otherwise you will need a large glass bowl so you can see the pretty layers.
Arrange the Ladyfingers in the bottom of the bowl or glass, breaking them to fit together as tightly as possible. Spread half the mixed berries and Creme de Cassis over the top. Pour half of the custard mixture over the berries.
Repeat with a second layer of Ladyfingers, berries and custard. Spread the remainder of the whipped cream over the custard and decorate as artistically as possible with slivered almonds and raspberries. Chill up to 4 hours in the refrigerator.

Serve and bask in the compliments from friends and family.