1 pound cake
Strawberry jam
1/3 c. sherry or Drambuie

CUSTARD:

3 egg yolks
3 tbsp. flour
3 tbsp. sugar
2 c. milk, simmering
1 tsp. vanilla

CREAM:

1 c. whipping cream
2 tbsp. sugar
1 tsp. vanilla

Slice pound cake and spread jam between two slices. Cut into cubes and layer in bottom of 1 quart serving bowl. Sprinkle with sherry. To prepare custard stir together the egg yolks and sugar. Stir in flour. Add simmering milk. Place in saucepan and stir over low heat until the custard thickens. Do not allow to boil. Remove from heat and add vanilla. Cool for 30 minutes.

Spoon half the custard over cake. Arrange another layer of the jam spread pound cake and sprinkle with sherry. Top with remaining custard. Add final layer of pound cake. Whip the cream with the sugar and vanilla. Decorate top of trifle with the whipped cream. You may also add fresh strawberries or slivers of almonds for decoration.