Classic Berry Trifle (Print Version)

# Ingredients:

01 - 4 cups of full-fat milk.
02 - 8 egg yolks, large.
03 - Half a cup of white sugar.
04 - 4 tbsp of cornflour.
05 - 1 1/2 tsp vanilla extract.
06 - 8 tbsp of butter in chunks.
07 - One yellow or white 9x13 cake.
08 - 1/2 cup of sherry, cream type.
09 - Three tbsp raspberry preserves.
10 - 2 cups of fresh strawberry slices.
11 - 1 cup of whole raspberries.
12 - 1 tbsp sherry for the fruit.
13 - A tablespoon of sugar for berries.
14 - 1 1/2 cups of whipping cream.
15 - 1 tsp powdered sugar.

# Instructions:

01 - Warm up the milk until hot but not boiling. Gently pour into egg mixture while whisking. Heat back up until thick.
02 - Mix in butter and vanilla. Cover the surface with wrap and let cool in the fridge.
03 - Slice the cake in half. Brush layers with sherry, spread on jam, then cut into cubes.
04 - Combine all berries with sugar and sherry for extra flavor.
05 - Beat cream with powdered sugar until firm peaks hold shape.
06 - Layer the cake cubes, fruits, thick custard, and cream three times into a clear bowl.

# Notes:

01 - Be gentle while warming the eggs.
02 - Bird's Custard powder is a quicker swap.
03 - Put together no more than a day before eating.

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