Summer Berry Trifle

6 cups of your favorite pound cake or chiffon cake, cubed
3 cups sliced strawberries
2 cups blueberries
1 cup blackberries
1 cup heavy cream
1 cup mascarpone
¼ cup powdered sugar
12 ounces whole milk
6 egg yolks
½ cup sugar
1T plus 1t vanilla extract
2 ounces dark rum*

Preparation
Whisk together sugar and yolks until pale yellow and ribbon-y. Heat milk until steaming over medium heat in a small pot. Pour milk into egg mixture, slowly, to temper eggs. Return mixture to heat, stirring until mixture thickens. Be careful not to curdle eggs, you are making a thick custard sauce.

Immediately pull from heat, strain and chill. Add the vanilla. Whip the cream to stiff peaks and season with the powdered sugar. Combine with the marscapone. Combine the egg mixture with the whipped cream mixture. Stir in the rum.

Place 1/3 of the cake cubes in a glass bowl or fool bowl. Top with 1/3 of the berries. Top with 1/3 of the cream mixture. Repeat 2 more times. Decorate top of fool with berries, or leave as is. Refrigerate for 12 hours and serve.

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I found this elsewhere on the Internet:
In the spice aisle of your grocery store, with the flavorings and extracts, you will find a rum flavoring. Add a touch of this flavoring to apple juice for a rum substitute that works quite nicely. In a pinch, if you don’t have that rum flavoring, use just the apple juice.