Title: Strawberry rum trifle
 Categories: 
      Yield: 4 Servings
 
      6    Egg yolks
    1/2 c  Dark rum, divided
    1/2 c  Sugar
    3/4 c  Plus 2 tablespoons milk
      1 tb Cornstarch dissolved in 2
           TB milk
      1 c  Heavy cream
    1/4 c  Light rum
      1 c  Strawberry jam
     36    (1 1/2-inch) lady fingers
    1/2 ts Vanilla extract
      1    12ounce pound cake, cut into
    1/4    -inch slices
      3 pt Strawberries, washed, hulled
           Sliced and dusted with 2
           Tablespoons
           Sugar
 
  For custard sauce: In medium stainless steel lined saucepan, over low
  heat, whisk yolks and 1/4 cup rum together. Add sugar, whisking until
  mixture is thick and lemon colored, about 2 to 3 minutes. When the
  mixture begins to thicken add 3/4 cup milk and cornstarch mixture.
  Continuing over mediumlow heat cook, stirring constantly, until
  mixture thickens to a pudding like consistency , about 3 to 5 minutes
  (do not boil or mixture will separate). Remove from heat and stir
  continuously until slightly cooled. Transfer the warm custard to a
  clean, dry bowl, cover the top surface with a layer of plastic so
  that a skin doesn=t form and refrigerate. When the custard has cooled
  for 1 to 2 hours combine the heavy cream and vanilla in a bowl and
  whip either by hand or using a stand mixer until firm. Fold the half
  the whipped cream into the custard and keep cold. Reserve the
  remaining whipped cream for the final decoration of the trifle.
  
  Combine the light rum and the strawberry jam. Brush the inside
  surface of the bowl lightly with this mixture with a thin film to act
  as adhesive for the lady fingers. Arrange the lady fingers, rounded
  sides outward facing, around the inside of a 12 cup glass compote
  dish or bowl. Line the bottom of dish with the remaining lady
  fingers, spoon in 2 tablespoons of the jam and smooth out into an
  even layer, covering the lady fingers as evenly and equally as
  possible.
  
  Spoon 1/3 the custard sauce over strawberry jam layer. Top with half
  of the sliced strawberries. Cover the berries with single layer of
  pound cake slices. Using pastry brush, soak cake generously with the
  remaining 1/4 cup of dark rum.. Carefully spoon another 1/3 of the
  custard over the cake. Repeat the layering process again with the
  remaining pound cake slices, rum, jam and berries. Cover with
  remaining custard, spreading evenly over top. Refrigerate 1 to 2
  hours before serving. Decorate by topping with a thin layer of the
  remaining whipped cream.
  
  Yield: 10 servings