Trifle

1 lady finger recipe or sponge cake

2 cups 35% cream

2 pints strawberries

2 cups custard, cooled

½ cup grand marinier

½ cup sugar

Mix sugar and strawberries - refrigerate for 2 hours.

Cut cake in ½ inch slices, or line bowl with fingers. Sprinkle liquor on top. Alternate layers of cream (whipped), strawberries, custard and liquor. Decorate with cake and cream.

Custard:

4 egg yolks

¼ cup sugar

1 ½ cups milk

1 tsp vanilla

Bring milk and vanilla to a boil. Beat yolks and sugar till light and fluffy. Gradually pour in ½ boiling milk, beating constantly. Pour egg mix into remaining milk. Cook, while beating till custard coats spoon. Do not boil.

Serves 6-8