1 env. gelatin, softened in 1/2 c. cold milk
3 egg yolks
1 c. sugar
1 1/2 c. milk
1 med. sized angel or sponge cake
3 egg whites, beaten stiff but not dry
1/2 pt. heavy cream, whipped
1/2 tsp. vanilla

Make thin custard of egg yolks, sugar and milk. Heat stirring constantly until it just comes to a boil. Add softened gelatin. Cool. Line a 7 x 11-inch pan with broken pieces of cake. To the whipped cream, fold in the beaten egg whites. To this add cooled custard and vanilla. Pour over cake. Let stand in refrigerator overnight. Serve with sauce.

BUTTERSCOTCH SAUCE:

10 tbsp. butter
1 tsp. vanilla
2 c. brown sugar
8 tbsp. heavy cream

Cook until it thickens. Serve warm.

OPTIONAL: 1 to 2 tablespoons of rum may be added at the end to sauce.

Garnish with a large strawberry on each piece served.