Kiwifruit Trifle

This is a very elegant dessert.



  • 1 (10 to 11 ounce) pound cake
  • 1/2 cup cream sherry
  • 1/2 cup raspberry preserves
  • 1/2 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 3 or 4 kiwi fruit, pared and cut unto 1/4-inch slices
  • 1 tablespoon sliced almonds


  • 3 eggs
  • 2 cups milk
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 2 teaspoons cream sherry or vanilla extract


  1. Cake: Cut pound cake in 1/2-inch slices; drizzle with sherry. Spread two-thirds of slices with preserves. Place about one-third of cake slices spread with preserves in 2 1/2 to 3-quart bowl; spread with 1/2 cup custard. Repeat. End with plain cake slices and custard.
  2. Chill for at least 1 hour.
  3. Arrange kiwi fruit over custard. Whip cream until stiff; stir in confectioners' sugar and vanilla extract. Pipe whipped cream around edge; sprinkle cream with almonds.
  4. Custard: Beat eggs; add milk, sugar and salt. Cook and stir over medium heat until mixture coats metal spoon. Cool; stir occasionally. Stir in cream sherry or vanilla extract. Custard made from a package can be substituted.
  5. Garnish with whipped cream and sliced almonds.

Yield: 12 to 16 servings; 2 cups Custard

Tip: For individual serving, sprinkle 1/2-inch slice pound cake with 1 1/2 teaspoon cream sherry. Spread with 1 1/2 teaspoons raspberry jam; top with 1/4 cup custard or pudding. Arrange 1/2 kiwi fruit, sliced, over custard.

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