Directions:
Berry Layers: Thaw 1 1/2 cups of raspberries and process in blender
or food processor to make a purée. (NOTE: Measure all berries in
fresh or frozen state.) Strain through a fine sieve to remove seeds.
Stir in sugar and berry liqueur. Refrigerate for later use. May be
made several days ahead. Follow same procedure for blackberry purée.
(HINT: Pint squirt bottles are helpful tools in storing purée as well
as in assembly of finished Trifle.)

Light Custard: Using double boiler, heat 4 cups milk until steam
rises from the surface.

In a separate bowl, combine eggs, remaining 1/2-cup milk and 1-cup
sugar. Sift in cornstarch, and whisk until well blended.

Remove scalded milk from heat, and gradually whisk in egg mixture.
Return pan to top of double boiler and whisk constantly over medium
heat until very thick and smooth, 10-15 minutes. Remove from heat and
stir in vanilla or almond extract. Transfer to bowl, press plastic
wrap onto surface, and allow to cool slightly.

Assembly: Cut cake in 1" to 2" cubes. (This can be done ahead,
placing cubes in sealed plastic bag.) Arrange 1/2 the cake squares on
the bottom of the trifle bowl, including any irregular shapes.
Sprinkle with 1-tablespoon berry liqueur and evenly distribute
raspberry purée mixture over cake layer. Arrange berries evenly in a
layer, especially around sides. Spoon 1/2 the custard over berries.
Repeat with remaining cake, liqueur, blackberry purée, blackberries,
any additional fruit and custard. Cover and chill at least 4 hours or
one day ahead. Garnish with additional berries and fruit in the
center just before serving.

3/4 cup serving

NOTES: Contrary to its humble and unassuming name, "English Trifle,"
this very traditional English sweet pudding is anything but a mere
trifle. This lusciously layered mélange of sherry-soaked sponge cake
and crème anglaise adorned with jam, fresh fruit and whipped cream,
is indeed conventional in its liberal use of fat-laden ingredients.
But hold on to your waistline, this lightened version featuring fresh
or frozen raspberries and blackberries and a lightened custard weighs
in at just 2 grams of fat per 3/4 cup serving, with a taste and
presentation that would compel even Shakespeare to partake.
(Shakespeare was well aware of these delicious fruits, as it is from
Shakespeare's King Henry IV that the popular English
saying "plentiful as blackberries" is derived.)

Use 3 quart straight-sided Trifle Bowl.

Blackberry Wine
To 2 quarts of blackberry juice put 1 1/4 pounds of white sugar, 1/2
an ounce of cinnamon, 1/2 an ounce of nutmeg, 1/2 an ounce of cloves,
1 ounce of allspice; let it boil a few minutes, and when cool add 1
pint of brandy.