Berries and Cream Trifle

Whisk sugar and egg yolks in medium bowl to blend. Sift cornstarch over and whisk well. Place bowl on damp kitchen towel to steady it. Bring milk and vanilla to simmer in heavy mediun saucepan. Slowly add hot milk mixture to egg mixture, whisking constantly. Return custard to saucepan. Place saucepan over mdium low heat, whisking constantly, until mixture is thick and just begins to boil, about 3 minutes. REmove from heat. Add white chocolate and whisk until completely smooth. POur custard into large bowl and cool. Cover and refrigerate until completely cold, about 3 hours.

Meanwhile, toss berries with 2 table spoons Triple Sec and 1 tablespoons sugar. Let stand at room temperature.

Once custard is completely chilled, use electric mixer to beat whipping cream to stiff peaks. Fold 1/3 of whipped cream into chilled custard. Gently fold remaining whipped cream into custard to pake pastry cream.

Heat jam and 1 tablespoon Triple Sec in heavy small saucepan over low heat, stirring until smooth.

Line bottom of 8- to 10-cup clear trifle bowl with single layer of ladyfingers, tearing to completely cover bottom of bowl. Brush or drizzle with 1/3 cup of jam. Top with 1/3 of pastry cream. Using slotted spoon, spoon half of berries over cream. Top berries with another layer of ladyfingers, 1/3 cup of jam, 1/3 of pastry cream and remaining berries. Top with berries with ladyfingers, reamining jam and remaining pastry cream. Cover and chill at least 3 hours and up to overnight.
Garnish trifle with white chocolate shavings, fresh berries and mint leaves, if desired. Serve chilled.