Raspberry Vanilla Trifle

Custard:

Place milk in a 1 quart microwave safe bowl or measuring cup. Heat milk in a microwave until steaming (about 2-5 minutes).

In a saucepan, add 1 cup sugar, salt, and cornstarch. Whisk in egg yolks. Turn heat to medium and and whisk in milk. Continue to whisk until thickened to pudding consistency, about 4 minutes.

Stir in 4 tsps vanilla. Turn off heat. Transfer custard to a bowl, covering it with plastic wrap so the wrap touches the top of the custard (keeps a skin from forming). Cool to room temperature. Can be refrigerated up to 5 days.

Raspberry Sauce:

To partially thaw frozen raspberries, but them in a microwave for 1-1 1/2 minutes. Transfer to food processor or blender, puree with jam. Put through a strainer to remove seeds. Refrigerate till ready to assemble. Sauce can be refrigerated up to 5 days.

Whip Cream:

Whip heavy cream, add remaining 1/4 C. of sugar. Beat until stiff peaks form. Add remaining 1 Tbsp and 1 tsp vanilla.

Trifle Assembly:

Layer ingredients in a 4-quart glass bowl so you can see the layers. Add 1 cup custard, then 1/4 of the fresh raspberries, 1/4 of the sliced cake, 3/4 C. whipped cream (save enough for the top layer), 1/2 C. raspberry sauce. Repeat 2 more times. Top last sauce layer with remaining whipped cream and garnish with fresh raspberries.

Refrigerate, covered, at least 3 hours or overnight.