BAGATELLE

Steps:

• Custard: Mix together sugar and cornstarch in a large saucepan. Add egg yolks, and whisk to combine; then gradually whisk in milk. Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes. Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours. Trifle: Cut cake into 2 x 1 pieces. Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl. Sprinkle cake with some of the rum/brandy; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam. Pour some of the custard over the berries. Repeat layers, ending with custard. Cover with plastic wrap, and refrigerate for a least 3 hours. Remove trifle from refrigerator about 1 hour before serving. Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl. Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks. Do not overbeat. Decorate trifle with large dollops of whipped cream.