Chocolate Cream Trifle

• 2 cups milk (1%, 2% or whole)
• 6 extra -large egg yolks at room temperature
• 2/3 cup sugar
• 1/4 cup cornstarch, sifted
• 1/3 cup Hershey's Syrup

• 3 tbsp. sugar
• 1/4 cup water
• 3 tbsp. Cognac or Grand Marnier, optional

• 1, 9-inch round angel food or sponge cake or 1 pound cake, sliced
• 1 cup heavy whipping cream
• 1 pint fresh or fresh-frozen strawberries, defrosted
• 4 kiwi fruits, peeled

• 1 tsp. Hershey's chocolate shavings

1. Heat the milk in a large saucepan until bubbles form around the edges.
   
   
2. At the same time whip the egg yolks and sugar with a mixer until very thick and pale colored. Add the cornstarch and blend thoroughly.
   
   
3. Pour 1/2 cup of the hot milk into the eggs, stirring constantly. Pour this mixture into the saucepan and stir constantly until thick, about 3 min.
   
   
4. Transfer the custard to a large bowl. Add the chocolate syrup and blend thoroughly. Cover the top of the custard with waxed paper and leave to cool at room temperature. Cover the bowl with plastic wrap and chill at least 3 hours before using.
   
   
5. For the sugar syrup, combine the sugar and water in a small saucepan and bring to a boil to dissolve the sugar. Remove from the heat and cool. Stir in the Cognac or Grand Marnier, if using. Make up to two weeks in advanced and keep on tightly sealed container in the refrigerator.
   
   
6. Whip the cream until it holds soft peaks. Reserve 1/2 cup for final decoration.
   
   
7. To assemble, slice the round cake into 3 equal horizontal layers. Place one layer in the bottom of a 9" round trifle bowl. Brush the cake with sugar syrup. Spread half of the chocolate custard over the cake.
   
   
8. Slice the kiwis thinly and use most of them to cover the custard. Spread 1/3 of the whipped cream over the kiwis.
   
   
9. Repeat with the middle layer of cake, sugar syrup, custard, most of the sliced strawberries and whipped cream.
   
   
10. Place the top layer of cake on the cream, brush with sugary syrup and spread with whipped cream.
    
    
11. Fit a pastry bag with a large star tip and fill with the reserved whipped cream. Pipe 12 stars around the top edge of the trifle and one large star in the center. Alternate the remaining kiwis and strawberries in a circle on top of the cream between the outer stars and the center one. Sprinkle the outer stars with shaved chocolate.
    
    
12. Cover and chill until ready to serve, no longer than 6 hours.