In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and egg yolks and mix thoroughly with a whisk. Stir in the raspberry purée and lemon juice. Cook over medium-high heat, stirring continuously and scraping the bottom of the saucepan, until the mixture thickens.
Strain the curd through a sieve into a bowl. Cover with plastic wrap directly on the surface of the curd. Let cool and refrigerate for about 2 hours or until completely chilled. When ready to use the curd, stir with a spatula to soften it.
Cranberry and Raspberry Compote
In a saucepan over medium heat, bring the cranberries, sugar and water to a boil. Simmer for about 10 minutes or until the compote is syrupy. Let cool, then refrigerate for 30 minutes or until completely chilled. When ready to assemble, stir in the raspberries.
In a bowl, whip the cream, sugar and vanilla with an electric mixer until stiff peaks form.
At the bottom of a 12-cup (3 litre) glass serving bowl, spread 1/2 cup (125 ml) of the whipped cream. Place 16 half-cookies against the sides of the bowl and arrange 8 half-cookies, briefly dipped in the milk, on the surface of the cream. Cover with half the raspberry curd, half the whipped cream and half of the cranberry and raspberry compote, then finish with the remaining half-cookies, briefly dipped in the milk. Continue with the remaining raspberry curd and the remaining whipped cream. Refrigerate for 12 hours.
When ready to serve, drain the remaining cranberry and raspberry compote and spoon on top of the trifle to form