Whisk egg yolks in a medium saucepan.

Gradually add sugar, whisking until mixture is thick and lemon colored, about 1-2 minutes.

Blend in whole milk, whipping cream, and cornstarch; mix well.

Place over medium-low heat and cook, stirring constantly, until the mixture thickens, about 3-5 minutes.

Do NOT boil or the mixture will separate.

Remove from heat and stir until slightly cooled.

Blend in vanilla and nutmeg.

Transfer to a bowl; repeat the process for the custard required for the trifle.

Whip the cream until stiff peaks form.

In a large crystal bowl, place a little less than half the whipped cream around the bottom and halfway up the sides.

Break 1/2 of the cake into bite-sized pieces and drop randomly all over the cream.

Drizzle sherry over all the cake.

Drop dollops of jam and slightly less than half of the drained raspberries over the cake.

Drizzle 1/2 of the thick but liquid custard over all.

Repeat for the next layer, reserving some raspberries for the top.

Plan to end with a layer of jam and raspberries on the top.

Completely cover the top with the remaining whipped cream.

Drizzle a little chocolate on top in any desired pattern.

Add a few raspberries for garnish.

Refrigerate for at least 4 hours before serving.

Scoop down and place on a pretty plate to serve.