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PINK HOUSE TRIFLE

Source: The Pink House - Savannah, Georgia

1 qt. whole milk
1 C. granulated sugar
2 T. cornstarch
4 eggs
1/2 C. sherry (optional)
2 C. cream, whipped
1 lb. Sara Lee pound cake
Raspberry or strawberry preserves
    (raspberry is best)

In mixing bowl beat together sugar, cornstarch and eggs until smooth. In double boiler mix milk and egg mixture; heat until mixture is thickened, stirring constantly. Add sherry, if desired.Set aside to cool.

Whip the cream and set aside.

Slice cake into 1/2 inch slices. Arrange layers in deep crystal bowl or a trifle bowl, beginning with cake slices, then spreading preserves, layer of custard and a layer of whipped cream. Repeat until all ingredients are used. Chill about 6 to 8 hours.