TRIPLE CHERRY TRIFLE This dazzling summertime dessert nestles cherries, custard, and almonds between pound cake and is toped with billows of whipped cream. Stirred Custard (recipe follows) 1 10 3/4-ounce frozen pound cake, thawed 1/4 cup cherry preserves 3 tablespoons cherry liqueur or unsweetened cherry or orange juice 2 cups halved and pitted fresh dark or light sweet cherries 2 tablespoons toasted sliced almonds 1/2 cup whipping cream 1 tablespoon sugar 1/2 teaspoon vanilla Fresh mint (optional)

Prepare Stirred Custard. Cut thawed cake into 1/2-inch cubes (you should end up with about 5 cups).

Layer half of each of the preserves, cake, and liqueur or juice in eight dessert dishes or a 1 1/2-quart bowl. Dot with remaining preserves. Top with half of the cherries, almonds, and Stirred Custard. Repeat with remaining cake, liqueur or juice, cherries, almonds, and Stirred Custard. Cover and chill for 3 to 24 hours. Meanwhile, chill a medium mixing bowl and the beaters of an electric mixer.

Before serving, combine cream, sugar, and vanilla in the chilled bowl; beat with an electric mixer on medium speed until soft peaks form (tips curl). Top chilled desserts with whipped cream. If desired, garnish with mint.

Makes 8 servings.

STIRRED CUSTARD: Combine 3 eggs, beaten; 2 cups milk or light cream; and 1/4 cup sugar in a heavy medium saucepan. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Stir in 1 teaspoon vanilla. Quickly cool by placing the saucepan in a sink or bowl of ice water for 1 to 2 minutes, stirring constantly. Cover the surface with plastic wrap; chill for 2 hours.

1 Serving: Calories: 361, Fat: 18g (Saturated: 6g), Cholesterol: 105mg, Sodium: 175mg, Carbohydrate: 43g, Protein: 7g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]