Preparation Steps

• Prepare the custard: In a medium saucepan, whisk together milk, sugar, egg yolks, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in vanilla extract. Cover the surface directly with plastic wrap to prevent a skin from forming and let cool completely.
• Assemble the trifle: In a large glass bowl or trifle dish, arrange half of the pound cake cubes on the bottom. Drizzle with half of the brandy or sherry, if using.
• Spoon half of the mixed berries over the cake layer. Then, spread half of the cooled custard evenly over the berries.
• Repeat the layers with the remaining pound cake cubes, brandy or sherry (if using), mixed berries, and custard.
• Whip the cream: In a separate bowl, beat heavy cream and powdered sugar until stiff peaks form.
• Spread the whipped cream evenly over the top layer of custard.
• Garnish the trifle with toasted sliced almonds and maraschino cherries.
• Chill the trifle in the refrigerator for at least 1 hour before serving to allow the flavors to meld.