Christmas Trifle

Slice the jelly rolls into 1-inch thick rounds. (5 minutes)

Arrange the sliced jelly rolls in a single layer at the bottom of a glass trifle bowl. Drizzle evenly with 1/2 cup of sherry, allowing it to soak into the cakes. (5 minutes)

In a separate bowl, gently toss the 2 pints of raspberries with 1 tablespoon of white sugar (or to taste). Spoon the sugared raspberries over the sherry-soaked jelly rolls. (10 minutes)

In a medium-sized bowl, whisk together the egg, egg yolks, and 1/2 cup of granulated sugar until the mixture is pale and smooth. Whisk in the all-purpose flour until fully incorporated and free of any lumps. (5 minutes)

In a saucepan, combine the milk and half-and-half cream. Heat over medium heat, stirring occasionally, until the mixture is steaming hot but not simmering. (10 minutes)

Gradually whisk about 1/4 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Repeat this process, adding the hot milk in small increments until about 3/4 cup of the hot milk has been incorporated. (5 minutes)

Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Reduce the heat to low. Whisk constantly, scraping the bottom and sides of the saucepan to prevent sticking. Continue to cook the custard until it thickens and is just about to simmer (do not boil), approximately 3-4 minutes. The custard should be thick enough to coat the back of a spoon. (10 minutes)

Remove the saucepan from the heat and whisk in the vanilla extract, 2 tablespoons of sherry, and the unsalted butter until the butter is fully melted and incorporated. (5 minutes)

Let the custard cool slightly for about 10 minutes, whisking frequently to prevent a skin from forming. (10 minutes)

Pour the cooled custard over the raspberries in the trifle bowl, ensuring that the fruit is evenly covered. (5 minutes)

Cover the trifle bowl tightly with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the trifle to chill completely and the flavors to meld. (120 minutes)

Just before serving, garnish the trifle with dollops of whipped cream, fresh raspberries, and chocolate curls. (10 minutes)