WHY THIS RECIPE WORKS:
Trifles usually look a lot better than they taste because busy cooks simplify the complicated preparation by subbing in pre-made or instant components. In this recipe, we streamline the components so that the entire trifle can be made from scratch in just a few hours. We added a little extra flour to a classic chiffon cake so we could bake it in an 18x13-inch sheet, which bakes and cools much more quickly than the traditional tall chiffon cake, and we prevented our pastry cream from turning runny during assembly by adding 25% more cornstarch than other recipes. Rather than leaving all our berries whole, we mashed 1/3 of them so their juices would help the trifle components meld. A bit of cream sherry, mixed into the whipped cream and drizzled on each layer of cake, pulls the dessert together. (less)

SERVES 12 TO 16
For the best texture, this trifle should be assembled at least 6 hours before serving. Use a glass bowl with at least a 3 1/2-quart capacity; straight sides are preferable. For a substitute for cream sherry, see related content.