Instructions: *IQF raspberries are berries that are individually quick-frozen, if making your own, arrange dry berries in single layer on tray; freeze until solid and then arrange in freezer bags or rigid-sided airtight containers and store in freezer where they will be crushed.

In large heavy saucepan, blend sugar, cornstarch and salt; whisk in milk and light cream. Bring to simmer over medium heat, stirring constantly; cook, stirring constantly, for 2 minutes or until slightly thickened. Reduce heat to low.

In bowl, beat eggs with egg yolks; whisk in 1 cup of the hot milk mixture, then return to pan. Cook, whisking constantly, for about 4 minutes or until thickened and smooth. Strain into bowl. Stir in vanilla; let cool. (Custand can be covered with plastic wrap directly on surface and refrigerated for up to 2 days.

About 3 hours before serving, thaw raspberries, reserving any juice for another use. Set 15 aside on paper towel for garnish. Peel and slice kiwi fruit, finishing with custard. Decoratively garnish with reserved raspberries and kiwifruit. Pipe or spoon whipped cream (if using) amount fruit.

Description: "For a trifle without the cake, layer a silky smooth custard with raspberries and fragrant kiwi fruit."

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