Raspberry Amaretto Trifle

This recipe is from The Sweets Life. I think this would be really good for a Christmas party. My mouth is watering just thinking about it.

Image from The Sweets Life

Ingredients

• 2 1/4 cups milk
• 3/4 cup plus 6 tablespoons sugar, divided
• 1/4 cup cornstarch
• 1/8 tsp salt
• 6 large egg yolks
• 1/4 cup almond-flavor liqueur (amaretto)
• 2 10oz. packages frozen raspberries, thawed
• 1 cup heavy or whipping cream
• 1 10.75 frozen ready-to-serve pound cake, thawed and cut into 1 inch cubes
• raspberries for garnish

Directions

1. Prepare custard: In a 3-quart saucepan over medium heat, heat 1 3/4 cups milk and 3/4 cup sugar just to boiling. Remove from heat.
2. In a medium bowl, with wire whisk, mix 1/2 cup milk with cornstarch and salt until smooth; beat in egg yolks until blended.
3. Into yolk mixture, stir a small amount of hot milk mixture. Gradually stir yolk mixture back into milk mixture in the saucepan.
4. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in liqueur.
5. Pour custard into a clean bowl. Press plastic wrap onto the surface of the hot custard (this keeps a skin from forming on the custard) and refrigerate until cold, at least 3 hours.
6. Place frozen raspberries in a large bowl with 3 tablespoons of sugar and set aside.
7. In a small bowl, with mixer at medium speed, beat heavy/whipping cream, gradually adding 3 tablespoons of sugar, until stiff peaks form. Set aside 1 cup of whipped cream for garnish. Fold the remaining whipped cream into the chilled custard.
8. Arrange cut cake slices, covering the bottom of a trifle dish. Spoon 1 cup of raspberries over cake, allowing some to show at sides of the bowl. Pour 1 1/2 cups custard over and smooth with a spatula.
9. Repeat layers twice more, finishing with remaining custard.
10. Cover and refrigerate trifle at least 4 hours or overnight. Before serving, garnish with whipped cream & fresh raspberries.