**The Rose And Crown Pub, in the United Kingdom  Pavillion, serves a lucious English Trifle for dessert. The  following recipe makes one large trifle to serve 12  people. You can also make individual servings, like the  restaurant does, by layering the mixture in clear cups.

   Trifle

    Yield: 12 servings

SPONGE CAKE

1 cup  Sugar

6 Tbsp Hot water

1/4 tsp Lemon extract

1 cup  Flour

1 1/2 tsp Baking powder

1/4 tsp Salt

BOILED CUSTARD

3    Eggs

1/4 cup  Sugar

1/8 tsp Salt

2 cup  Milk, scalded

1/2 tsp Vanilla

TRIFLE

1 lb Raspberry jam

4 cup  Strawberries - washed and hulled

Sugar

6 Tbsp Sweet sherry

1 cup  Whipping cream; whipped

Slivered almonds

Beat 2 egg yolks until thick and lemon-colored. Add 1/2  cup sugar

gradually and continue beating. Slowly add hot water,  then add

remaining 1/2 cup sugar and lemon extract. Beat 2 egg  whites until

stiff and fold in. Sift flour with baking powder and 1/4  teaspoon

salt and add. Turn batter into ungreased 9-inch square  cake pan and

bake at 350F 25 minutes. Invert pan on rack and let stand  until cake

is cold. Loosen with spatula and carefully remove cake  from pan.

Meanwhile, to make custard, beat 3 eggs lightly. Add 1/4  cup sugar

and 1/8 teaspoon salt. Add milk, stirring constantly. Cook,  stirring,

in top of double boiler over hot, not boiling, water until  mixture

coats spoon, about 7 to 10 minutes. Add vanilla and cool.

To assemble trifle, slice cake in halves horizontally.  Spread each

half with jam. Cut in 1-inch cubes. Reserve a few  strawberries for

garnish and slice remaining. Place 1/3 of berries in 2-quart  bowl and

sprinkle lightly with sugar. Top with 1/3 of cake cubes.  Sprinkle

with 2 tablespoons sherry, then pour 1/3 of custard over  cake.

Continue layering until berries, cake, sherry and custard  are used

up. Cover and refrigerate overnight. Before serving, top  with whipped

cream and reserved whole berries. Sprinkle with  almonds.

Source: The Los Angeles Times