Ode to the Olympics! - British Trifle the Canadian way

As dedicated Olympic fans we have spent endless hours over the last 9 days glued to our television sets cheering on the Canadian team in every possible sport. So how can we pay homage to the Olympic Host Nation of England?  We made Trifle, a recipe takes the gold medal for being rich, creamy, fruity goodness, while being able to make it in World Record time too.

Now some people may disqualify us for using store bought or box cake, but sometimes you just need a recipe that is a little less work but still results in a great desert. We prefer using pound cake or sponge cake, it has a nice density, and doesn't turn to total mush with the rest of the layers. Angel food, or plain white sheet cake is also good, but it is a little sweet for our liking.

Serves 4.

Ingredients:

1 9" round sponge cake
1/3 cup raspberry jam
2 cups fresh raspberries
2 nectarines or peaches, peeled and sliced
300 ml whipping cream
1 tablespoon sugar

For the custard:
3 yolks
3 tablespoons sugar
300 ml heavy cream
1 tablespoon vanilla

Directions:
1. Spread the jam on the sponge cake and then cut into 1" cubes. Divide the cake cubes between 4 glasses or bowls.
2. Take half the raspberries and sprinkle them over the cake.
3. To make the custard, put the heavy cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth.
4. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool. Add vanilla when the mixture is cool and stir well.
5. Whip cream and sugar until soft peaks form.
6. Spread a layer of cooled custard over cake in glasses.
7. Add layer of nectarines, another layer of custard, the rest of the raspberries.
8. Top with whipped cream. Chill 2 hours before serving.