Valentine's-Day:English Trifle

• 11 oz.raspberry jelly roll cake(day old) (or pound cake)
• 1 cup whiskey or cream sherry or rum (I used Jamesons Irish whiskey)
• 2 ripe winter pears,peeled & sliced (anjou or bosc)
2 ripe kiwi,peeled & sliced thin
• 2 cups good homemade egg custard (pudding) (chilled)
• jar of grade A whole cherry preserves (for garnish)

Purchase a jelly roll or a good quality pound cake. Day old,on sale (reduced price) is ok. Slice it,and save half of it. Get out your clear glass or crystal trifle bowl (large). Wash it with soap and dry it because you probably haven’t used it in awhile & it will be dusty. Line the bowl on the bottom with 1/2 of the cake. Put 1/2 cup of the whiskey or sherry or rum on the cake slices. Really soak the cake.

Top the whiskey cake with sliced pears and kiwi. Now add a second layer of jelly roll cake slices or pound cake slices. Top this with 1/2 cup of whiskey or sherry or rum. Spread homemade egg custard (chilled) over this,or homemade vanilla pudding (not from a mix). This will be a layered dessert…Forget the whipped cream,just garnish with some whole cherries that you have fished out of a jar of cherry preserves. Now cover this with cling wrap.(clear “Saran wrap”)

Refrigerate for at least 24 hours before you serve this. Just a small serving,per person. Since it is so sweet,it is nice to serve coffee with it (or tea