# Fruit Trifle
Author: Debbie Leaper Ingredients 1 package ladyfingers or equivalent in leftover angel food cake 2 cups fresh or canned fruit, including strawberries \frac 1 4 cup raspberry jam ...

Author: Debbie Leaper

### Ingredients

- 1 package ladyfingers or equivalent in leftover angel food cake
- 2 cups fresh or canned fruit, including strawberries
- 41​ cup raspberry jam
- 43​ cup heavy cream, stiffly whipped
- For Custard:
  - 121​ tablespoons cornstarch
  - 2 cups milk
  - 41​ cup sugar
  - 1 teaspoon vanilla
  - 3 egg yolks, beaten to mix

### Instructions

- Spread ladyfingers with raspberry jam and place on bottom of a glass bowl.
- Drain fruit and spoon 21​ cup over cake.
- If fresh fruit is used and has no juice, use orange juice or sherry, or a combo.
- Spread fruit on top.
- For custard, mix cornstarch with 41​ cup milk.
- Heat remaining milk with sugar and, when boiling, stir in cornstarch off the heat.
- Cook the mixture, stirring constantly, until it thickens and simmer 2 minutes.
- Take from the heat and beat in the vanilla and egg yolks.
- Pour custard over the fruit in the bowl and chill to set.
- Just before serving, spread the whipped cream over the custard.