Title: Strawberry trifle dessert
 Categories: None
      Yield: 6 Servings
 
MMMMM--------------------------CUSTARD-------------------------------
  1 1/2 tb Cornstarch
    1/2 c  Half & Half
  1 3/4 c  Whole Milk
      3 tb Granulated Sugar
      1 ts Vanilla
      3    Egg Yolks, Beaten

MMMMM--------------------------DESSERT-------------------------------
     10 oz Pound or Sponge Cake
    1/3 c  Strawberry Jam
      3 tb Cream Sherry
      3 c  Strawberries
      1 c  Whipping Cream
      2 tb Powdered Sugar
      1 ts Vanilla
 
  Prepare the custard first: Mix the cornstarch with the half & half.
  Heat the milk with the sugar just to boiling in a heavy saucepan.
  Remove from the heat. Stir in the cornstarch mixture. Return to heat.
  Cook, stirring, until the mixture thickens. Simmer 2 or 3 minutes.
  Remove from the heat. Add the vanilla and the egg yolks. Whisk until
  almost cold. Cover. Chill. Prepare the trifle: Cut the cake into even
  slices. Spread each with jam and reassemble the cake. Cut into 2"
  cubes. Arrange the cubes in individual bowls. Sprinkle with cream
  sherry. Wash and slice the strawberries. Set a few strawberries aside
  for garnish. Divide the strawberries among the individual bowls. Pour
  the custard over the strawberries and cake in the bowls. Drizzle with
  a little strawberry jam. Cover each bowl. Chill. Whip the cream until
  soft peaks form. Add the sugar and vanilla. Garnish each trifle with
  some sliced strawberries. Top with whipped cream. Chill briefly.
  Serve.
  
  Joel Ehrlich