1 pound sponge or angel food cake
1/3 cup blueberry jam or pie filling
3 tablespoons cream sherry or sweet sherry
1 1/2 cups blueberries
1 1/2 cups blueberry pie filling
1 cup whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 recipe Custard (follows)

Cut cake into even slices or layers about 1 inch thick. Spread with jam or pie filling. Cut into 1-inch cubes. Put into large mixing bowl. Sprinkle with sherry and toss lightly. Clean berries; reserve 1/2 cup clean berries for garnish.

Arrange cake cubes in individual serving bowls or champagne stem glasses. Add about 2 tablespoons pie filling over cake. Pour custard over cake and add about 1 tablespoon fresh berries. Cover and chill for at least 2 hours or overnight.

One hour before serving, whip cream until soft peaks form. Add sugar and vanilla extract. Garnish trifle with fresh berries. Top with whipped cream. After topping with cream, serve within a few hours as whipped cream will make the cake become soggy.

Makes 6 to 8 servings.

For a change, strawberry, peach or apricot may be substituted.

Custard
1 1/2 tablespoons cornstarch
1/2 cup milk or half-and-half
1 3/4 cups milk
3 tablespoons granulated sugar
1 teaspoon vanilla extract
3 beaten egg yolks

Mix cornstarch with 1/2 cup milk or half-and- half.

In heavy saucepan, heat 1 3/4 cups milk with sugar just to boiling. Remove from heat; stir in cornstarch mixture. Cook, stirring constantly, until thickened. Simmer for 2 to 3 minutes. Remove from heat; add vanilla extract and egg yolks. Whisk until almost cold. Cover; chill at least 1 hour.