3 cn (12 oz) evaporated milk
4 c  Whole milk
1 c  Plus 2 Tbls. sugar
6    Lightly beaten egg yolks
2 tb Sweet sherry or dessert wine
(plus extra)
1 ts Vanilla
1 c  Sliced strawberries
12 sl Day old pound cake or 24
Ladyfinger or 36 macaroons
3    Mangos  peeled & sliced
5    Kiwifruit  peeled & sliced
1 c  Halved seedless red grapes

Heat milks in saucepan over low heat. Add 1 cup sugar & yolks,
whisking slowly so eggs dont lump. Continue to cook, stirring
constantly, until mixture becomes very thick. Do not allow to boil or
it will curdle. Add 2 Tbls. sherry & vanilla. Remove from heat &
cool. Combine berries with 2 Tbls. sugar; set aside. Line a trifle
dish (or any clear, deep dish) with cake slices. Pour half of the
cooled custard over the cake, then add half of the fruit, including
berries. Add another layer of cake & top with remaining custard, then
fruit. Refrigerate until serving time. If desired, sprinkle more
sherry over trifle before serving.