3 Large egg yolks
½ cup Sugar
⅓ cup All-purpose flour
1tbsp. Dry Marsala wine
Whipped Cream:
1-1 ½ cups Heavy Cream
2 tbsp. Sugar
1 tbsp. Merchants Vanilla Extract

1. Pastry Cream: Heat the milk in a large heavy saucepan over medium-low heat until scaled. While the milk is heating, whisk together the egg yolks and sugar in a large bowl. Add the flour and stir until it is completely dissolved. Slowly start to whisk the scalded milk into the egg yolk mixture. Add the remaining milk all at once and blend thoroughly. Pour the mixture back into the saucepan and return it to the heat. Stir constantly until the pastry cream has thickened. Remove the pan from the heat and stir in the Marsala wine and continue to stir for 1 minute. Pour the pastry cream into a bowl and place the plastic wrap directly onto the cream to prevent a skin from forming, set aside to cool, and then refrigerate. (The pastry cream can be made the day before)

2. Fruit Salad: Prepare the fruit by removing the seeds and pits from the stone fruit. Cut them and the strawberries into ½ inch pieces. Leave the blueberries whole. Place the fruit in a large bowl and toss with the sugar and maraschino cherry liquid. Let stand for 30 minutes, tossing occasionally.

3. When you are ready to assemble the trifle: Beat the heavy cream with the sugar and vanilla until stiff. Fold ½ cup of the whipped cream into the chilled pastry cream and set the remaining whipped cream aside.