How to make it

  • Combine granulated sugar, cornstarch, salt, and egg yolks in a medium bowl, stirring with a whisk until smooth.
  • Heat milks in a medium, heavy saucepan over medium-high heat to 180 degrees F or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
  • Return the milk mixture to saucepan. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly. Remove from heat, and stir in Triple Sec.
  • Spoon the custard into a small bowl. Place the bowl in a large ice-filled bowl for 15 minutes or until the custard is cool, stirring occasionally. Remove bowl from ice.
  • Spread slices of pound cake with raspberry jam and form a single layer in the bottom of a trifle dish or other large bowl. (It's ok to leave gaps.) Spoon cooled custard over cake layer and top with one-third of the berries. Repeat layers twice more. Cover and refrigerate for 4 hours or overnight.
  • Before serving, combine cream and sugar and whip cream until stiff. Top trifle with whipped cream.

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