For the Custard: In saucepan, heat cream with sugar to low boil. Whisk egg yolks into heated cream. Cook over low heat whisking constantly until custard is smooth & slightly thickened. Stir in vanilla. Alternative: Prepare instant custard powder.
To Layer: Cut the cake into 2" x 2" squares. Spread with Rootham Peach Cantaloupe Marmalade and Rootham Raspberry Jam on one side. In trifle bowl, first put a layer of cake with jam. Sprinkle cake with 1/4 cup (50ml) of syrup from one of the fruits. Next pour custard over the top. Repeat the layers once or twice.
Topping: Whip the cream & sugar together. Spread the whipped cream over the top layer. Garnish with Rootham Ontario Cherries Splashedwith Brandy &Rootham Bartlett Pears Splashed with Triple Sec.