Raspberry-Pear Trifle

3/4 cup(s) sugar

3 tablespoon(s) sugar

1/4 cup(s) cornstarch

1/8 teaspoon(s) salt

6 large egg yolks

1/4 cup(s) almond-flavor liqueur (amaretto)

3 can(s) (16 ounces each) pear halves in extra-light syrup

1 package(s) (10 ounces) frozen raspberries in light syrup , thawed

1 cup(s) heavy or whipping cream

8 amaretti cookies , coarsely crushed (about 1 1/4 cups)

1 (10 3/4- to 12-ounce) frozen ready-to-serve pound cake , thawed and cut into 1-inch cubes Raspberries for garnish