RASPBERRY JELLY ROLL TRIFLE

Steps:

• Make custard: stir powder and sugar in a heavy-bottomed saucepan until blended.
• Gradually whisk in milk, sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil.
• Stir constantly until custard thickly coats a spoon, about 2 minutes.
• Remove from heat and stir in vanilla extract.
• Press piece of plastic wrap on surface to prevent a skin from forming and chill until cooled.
• Cut jelly roll into 1/2 inch thick slices.
• Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L.
• Cover cake with half of custard then layer of whipped cream.
• Add some raspberries, then another layer of cake; cover with remaining custard.
• Refrigerate, covered, for at least 6 hours or overnight.
• Before serving, spoon whipped cream over trifle and drizzle with raspberry sauce.
• Decorate with raspberries.