3 (3 oz.) pkg. lady fingers, split
1 c. sweet sherry
2 c. strawberry jam
1/3 c. honey
1 tsp. grated lemon rind
3 1/2 c. Custard Sauce
1 c. (1/2 pt.) heavy cream
1/4 c. confectioners' sugar
1 tsp. vanilla
Additional strawberry jam
Fresh strawberries
4 tbsp. chopped walnuts

In 2 quart glass serving bowl, arrange a layer of lady fingers. Sprinkle with about 1/3 cup sherry. In another bowl, combine strawberry jam, honey and lemon rind. Spoon a layer over the lady fingers, then add a layer of custard sauce. Keep layering in that manner, ending with custard on top. Whip cream until stiff. Fold in sugar and vanilla. Spoon around outer edge of serving bowl. Spoon rest of jam on top and sprinkle with walnuts and berries. Refrigerate several hours. A jolly good dessert at Christmas time.

CUSTARD SAUCE:

6 egg yolks
1/2 c. sugar
1/8 tsp. salt
3 c. milk
1 1/2 tsp. vanilla

In double boiler over hot (not boiling) water, with wire whisk, beat egg yolks, sugar and salt until blended. Gradually stir in milk and cook, stirring constantly until mixture thickens and coats spoon; approximately 25 minutes. Stir in vanilla. This can be made ahead. Serves 8.