Egg Custard (recipe follows)
1 (1 lb.) sponge cake
6 to 8 oz. raspberry jam
3/4 c. sherry
Sliced strawberries
1 pt. whipping cream
Sugar
Sliced almonds

Prepare Egg Custard and cool slightly.

Cut cake into 3-inch squares. Spread with jam, pierce with fork and place in large glass bowl. Cake should come to within 2 inches of top of bowl. Pour sherry evenly over cake and let stand few minutes. Add layer of strawberries, then pour custard over cake and allow to settle.

Whip cream, sweetening to taste with sugar. Top trifle with whipped cream, and decorate with sliced almonds and strawberries. Place in refrigerator 4 to 6 hours before serving. Makes 8 servings.

EGG CUSTARD:

2 c. milk
1/4 c. sugar
4 eggs, beaten
1 tsp. vanilla

Combine milk and sugar in saucepan. Heat to scalding. Gradually beat some of milk into eggs. Return all to saucepan. Heat and stir until custard thickens enough to coat back of spoon, being careful not to curdle. Remove from heat. Cool slightly, then stir in vanilla.