1 small angel food cake (10 oz)
1/3 cup raspberry preserves
1/3 cup medium dry sherry
4 cups fresh fruit, sliced or cut into chunks (oranges, seedless grapes, strawberries, raspberries, kiwis, and/or what you have on hand)
1/4 cup toasted slivered almonds for topping
3 cups skim milk
1/2 cup sugar
4 Tbsp. cornstarch
2 eggs, beaten
1 Tbsp. vanilla extract
In heavy saucepan or double-boiler, mix 3 cups cold milk, 1/2 cup sugar, and 4 level tablespoons of cornstarch. Bring to boil. Whisk 2 eggs in separate bowl and quickly whisk in some of the hot mixture. Then, pour and whisk the egg mixture into the rest of the hot milk mix in the saucepan. Bring back to boil for 1 minute. Remove from heat and stir in vanilla. Chill. It will thicken as it cools.
Cut cake into 2 inch thick slices, then cut slices into 1×4 slices. Spread preserves over once side of each strip. Arrange half of the cake, jam side up, in the bottom of a 12 cup trifle bowl. Sprinkle with half of the sherry. Arrange fruit over the cake, then spoon half of the custard over this. Repeat with remaining ingredients. Cover and chill for at least 1 hour, or up to 8 hours. Sprinkle with almonds before serving.