Custard Sauce
6 egg yolks
1/2 cup dark rum, divided
1/2 cup granulated sugar
3/4 cup plus 2 tablespoons milk
1 tablespoon cornstarch dissolved in 2 tablespoons milk
1 cup heavy cream
1/2 teaspoon vanilla extract

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 medium-low 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 extract in a bowl and whip either by hand or using a stand mixer until firm. Fold half the whipped cream into the custard and keep cold. Reserve the remaining whipped cream for the final decoration of the trifle.

1/4 cup light rum
1 cup strawberry jam
36 (1 1/2-inch) ladyfingers
1 (12 ounce) pound cake, cut into 1/4-inch slices
3 pints strawberries, washed, hulled, sliced and
    dusted with 2 tablespoon granulated sugar

Combine light rum and the strawberry jam. Brush the inside surface of a 12-cup glass compote dish or bowl lightly with this mixture with a thin film to act as adhesive for the lady fingers. Arrange the ladyfingers, rounded sides outward facing, around the inside of 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 ladyfingers as evenly and equally as possible.

Spoon 1/3 of 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 a 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.

Yields 10 servings.