Raspberry Trifle

For the pastry cream, in a medium saucepan, whisk together the flour, granulated sugar, salt, and egg yolks. Whisk in ¼ cup of milk until smooth and without lumps. Whisk in the remaining milk. Turn the heat on to medium and cook, stirring constantly with a flat-bottomed silicone spatula or wooden spoon, until it thickens.

Once it starts to boil, stir rapidly for 2 minutes. Remove from the heat and stir in the vanilla and butter. Scrape into a bowl (use a strainer if there are lumps). Cover with plastic wrap so it is touching the surface of the pastry cream. Refrigerate until completely chilled. Or you can put the bowl over a larger bowl of ice and stir until chilled.

For the raspberry sauce, in a medium saucepan, combine the raspberries, granulated sugar, and lemon juice over medium heat and let it come to a boil. Simmer for 7 to 8 minutes until slightly thickened (it will thicken more as it cools). Transfer to a bowl and let cool to room temperature. Refrigerate until completely chilled.

To assemble, tear the angel food cake into large bite-size pieces. Set out eight 8-ounce glasses. Spoon 2 tablespoons each of the pastry cream and the raspberry sauce into the bottom of each glass. Add a layer of the cake pieces. Add another layer of the pastry cream and raspberry sauce. Wrap tightly with plastic wrap and refrigerate for up to 6 hours. (Or you can make one big trifle and layer everything into a large glass serving bowl.)

For the whipped cream, in a medium bowl, whisk together the cream and confectioners’ sugar until soft peaks form.

Serve the trifles topped with the whipped cream.