Step 1

Fill a medium saucepan half-full with water. Bring to a boil. Reduce the heat to low.

Step 2

In a large heat-proof mixing bowl whisk together the egg yolks and sugar. This mixture will be super thick but once warmed the sugar will melt. Set the bowl with the egg mixture on top of the hot water creating a double boiler (the bowl should not touch the water.) Cook, whisking constantly for 8-10 minutes or until the eggs thicken and the sugar is no longer grainy. Remove from the heat and whisk in the vanilla. This is your sabayon.

Step 3

Add the cream cheese to the sabayon in pieces, and blend with a rubber spatula until smooth. Set aside to cool slightly. The cream cheese will mix-in easier if it’s room temperature or slightly warm.

Step 4

In a clean mixing bowl, beat the whipping cream to stiff (but not dry) peaks. Using a rubber spatula, gently fold about ⅓ of the custard into the whipped cream taking care not to deflate the mixture. Add the remaining custard and blend until smooth. The vanilla custard should be light and fluffy.

Step 5

Spread a small amount of jam on one side of each piece of pound cake. This can be done as you add them to the bowl if desired.

Step 6

- Line the bottom (around the outside edge) of a 4-quart trifle bowl with sliced strawberries in a decorative pattern if desired. Fill-in the bottom of the bowl with 1/3 of the cake slices, jam side up.- Top the cake layer with ⅓ of the vanilla custard. Spread evenly.- Add the blueberries on top of the custard.- Add half the remaining cake cubes on top of the blueberries, jam side up.- Add half the remaining vanilla custard.- Layer the strawberries over the custard, reserving those set aside for garnish.- Top with the remaining cake cubes, jam side up.- Spread the remaining vanilla custard on top.- Garnish with sliced strawberries and blueberries in a decorative pattern.

Step 7

Lightly cover with plastic wrap and refrigerate until ready to serve. May be made a day in advance.