again, thanks to the Irish Heritage Newsletter for sharing this recipe.... Irish Triffle Makes about 8 servings Triffle Loaf: 1 stale spongecake 4 tablespoons raspberry jam 1/2 to 2/3 cup sherry 1/3 cup irish whiskey, optional (see note) *custard (recipe follows) 1/2 tablespoon granulated sugar **few drops vanilla 1/2 cup almonds, blanched and slivered, optional **slices of kiwifruit and strawberries for garnish, opional Custartd 1 egg 2 egg yolks 1 tablespoon granulated sugar 2 cups milk To make triffle: Split the spongecake into three or four layers and spread each layer with raspberry jam. Put the pieces in a pretty glass bowl. Pour the sherry (mixed with the whiskey, if desired) over the spongecake and let it soak an hour To make the custard: Beat the egg and egg yolks together with the sugar. Heat the milk to just below boiling point and pour over the eggs, beating constantly. Cook the custartd in the top of a double boiler over simmering hot, not boiling, water until it's thick and creamy. Pour the custard over the cake and cool. Meanwhile, whip the cream with the sugar, fold in the vanilla. Pile the whipped cream over the top of the triffle. Decorate with the almonds, kiwi and strawberries if desired. Note: The whiskey, when added to the sherry, gives the triffle a more pungent flavor. It's not for all tastes. If in doubt, leave it out! -- Pat Connors, Sacramento CA http://www.connorsgenealogy.com