For custard: Scald half and half in heavy medium
saucepan. Whisk yolks, sugar and flour in top of
double boiler until smooth. Gradually whisk in hot
half and half. Set over boiling water and stir until
custard is very thick and mounds when dropped from
spoon, about 6 minutes. Set top of double boiler over
ice and chill custard, whisking occasionally. Mix in
vanilla.
Combine whipping cream and espresso powder in large
bowl and stir until powder dissolves. Beat to firm
peaks. Add Scotch and beat until firm. Fold cream
mixture into cold custard in 2 additions. (Can be
prepared 1 day ahead. Cover and refrigerate.)
For trifle: Place half of pound cake cubes in 3-quart
trifle bowl or glass bowl. Sprinkle with 3
tablespoons Scotch and toss. Heat jam in heavy small
saucepan until just pourable. Spoon half of jam over
cake and spread. Top with half of custard. Top with
1/2 the raspberries, making sure some berries show at
sides of bowl. Top with half of bananas. Place
remaining pound cake cubes in another bowl. Sprinkle
with 3 tablespoons Scotch and toss. Layer fruit over.
Spoon remaining jam over and spread. Top with
remaining custard, then with other halves of
raspberries and bananas. Cover and refrigerate until
set, at least 3 hours. (Can be prepared 1 day ahead).
Whip cream and sugar in large bowl to stiff peaks.
Add 3 tablespoons Scotch and beat to firm peaks.
Mound cream atop trifle.
