Instructions: In small saucepan, whisk together sugar, cornstarch and orange juice until smooth; whisk in egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a full boil and thickens, about 3 minutes. Remove from heat. Beat in cream cheese, orange rind and liqueur until smooth.

Transfer custard to a bowl, cover and chill (can be refrigerated up to 1 day.) Just before assembling trifle, whip cream and fold into custard. Cut cake into 3/4-inch cubes. Arrange half of cubes in bottom of 10-cup trifle bowl or deep, straight-sided glass bowl. Drizzle with half of raspberry sauce. Add half of fruit, pressing some pieces against sides of bowl. Spoon half of custard over fruit. Top with remaining cake cubes, patting down lightly. Spoon remaining raspberry sauce over. Top with remaining fruit mixture and spread with remaining custard. Cover and chill for at least 4 hours or up to 1 day. Before serving, sprinkle with toasted almonds.

Garnish with mint and raspberries, if desired.

Raspberry Sauce: Press 1 pkg (10 oz.)frozen unsweetened raspberries

(thawed) through sieve to remove seeds. You should have 1 cup of juice (add water if necessary). Pour into small saucepan. Stir in 1/4 cup granulated sugar and 1 1/2 tsp cornstarch until smooth. Bring to boil over medium heat, stirring constantly until thickened. Let cool; add 2 tsp lemon juice.

Cover and refrigerate up to 2 days.

Makes 10 to 12 servings

Preparation Time: 35 minutes

NOTES : The trifle can be layered in individual dessert glasses instead of one large bowl.

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