Categories: Desserts 
      Yield: 8 servings 
  
           Sponge roll:                             - slightly 
      3 lg Eggs                                1 ts Vanilla 
    1/2 c  Sugar                             1/2 c  Creme fraiche 
    1/2 ts Vanilla                           1/4 c  Med-dry sherry 
    3/4 c  Flour                                    Assembly: 
    1/2 ts Baking powder                   1 1/2 c  Amaretti 
    1/3 c  Raspberry jam, seedless           1/4 c  Med-dry sherry 
      1 tb Kirsch                              1 c  Heavy cream, well chilled 
    1/4 c  Med-dry sherry                           Garnish: 
           Custard:                            2 tb Pistachio nuts, shelled and 
      7 lg Egg yolks                                -hopped 
      1 c  Sugar                                    Candied citron or angelica, 
      2 c  Milk, scalded & cooled                   -ut into bits 
    1/2 c  Heavy cream, scalded & coole             Raspberry jam, seedless 
  
  In a large bowl with an electric mixer, beat the eggs, sugar, and vanilla, 
  until the mixture is thick and pale.  Sift the flour and baking powder over 
  the egg mixture and fold them into it gently but thoroughly. Line the 
  bottom of a 13x9x2-inch baking pan with parchment paper, spread the batter 
  in the pan and bake in a preheated 400f oven for 8 minutes or until it is 
  puffed and golden.  Invert onto a lightly sugared kitchen towel. 
   
  In a small saucepan, melt the jam over low heat.  Stir in kirsch and spread 
  the surface of the cake with the jam mixture.  Starting with a long side 
  and using the towel as a guide, roll up the cake, jelly-roll fashion and 
  sprinkle it with Sherry.  Wrap the sponge roll firmly in the towel. Let it 
  cool and cut int into 3/4-inch slices. 
   
  In a bowl, set over a saucepan of simmering water, beat the yolks and the 
  sugar with an electric mixer until the mixture is thick and pale. Remove 
  from heat and stir in gradually, milk, cream, and vanilla. Cook the custard 
  in the bowl over the simmering water, until it registers 170f on a candy 
  thermometer.  Transfer the custard to a metal bowl and whisk in the creme 
  fraiche and Sherry.  Set the bowl in a larger bowl of ice water and whisk 
  until custard is cool.  Chill it, covering surface with plastic wrap, until 
  it is cold. 
   
  Assembly:     In the bottom of a 2-1/2-qt. trifle bowl, scatter half the 
  amaretti crumbs.  Top them with half the sponge roll slices, and top those 
  with the remaining amaretti crumbs.  Sprinkle the Sherry over the remaining 
  sponge roll slices, line the side of the bowl with the slices, and pour in 
  the custard, spreading it to let it seep down around the sided and bottom. 
  Chill the trifle for at least 2 hours and up to 24 hours. 
   
  Just before serving, in a bowl with an electric mixer, beat the cream until 
  it is stiff.  Transfer it to a pastry bag, fitted with a decorative tip and 
  pipe rosettes around the edge and in the center of the trifle. Sprinkle 
  pistachios over the trifle and garnish the rosettes with the citron and 
  small drops of jam. 
   
  a 1989 Gourmet Mag. favorite