In large heavy saucepan, blend sugar, cornstarch and salt; whisk in milk and light cream.
Bring to simmer over medium heat, stirring constantly; cook, stirring constantly, for 2 minutes or until slightly thickened.
Reduce heat to low.
In bowl, beat eggs with egg yolks; whisk in 1 cup (250 mL) of the hot milk mixture, then return to pan.
Cook, whisking constantly, for about 4 minutes or until thickened and smooth.
Strain into bowl.
Stir in vanilla; let cool. (Custard can be covered with plastic wrap directly on surface and refrigerated for up to 2 days.)
About 3 hours before serving, thaw raspberries, reserving any juice for another use.
Set 15 aside on paper towel for garnish.
Peel and slice kiwifruit; set 12 slices aside for garnish.
In 8 cup (2 L) glass bowl, layer custard with raspberries and kiwifruit, finishing with custard.
Decoratively garnish with reserved raspberries and kiwifruit.
Pipe or spoon whipped cream (if using) among fruit.