Drizzle the sherry evenly over the slices of cake. Set cake aside while you make the lemon filling.

Filling: In a small saucepan over low heat, combine the butter, lemon rind and lemon juice. After the butter melts, add the sugar and salt. Stir to dissolve.

Remove the saucepan from the heat. In a small bowl, combine the eggs and egg yolks. Whisk briefly and add to the warm butter mixture. Return pan to heat, increase to moderate, and whisk until the mixture thickens sufficiently to coat the back of a spoon. Do not boil. Remove pan from heat and cool – whisking occasionally so that a “skin” doesn’t form on top.

When the lemon filling is cool, whisk in ¾ of the whipped cream.

Arrange 6 slices of the Lemon Rum Cake in the bottom of an 8” trifle or souffle dish. Ladle one third of the lemon filling over the slices, spreading it to the filling. Repeat with the last 6 cake slices and the remaining filling. Top the trifle with the reserved shipped cream, smoothing and swirling it over the surface.

Cover the trifle with plastic wrap and refrigerate at least four hours to allow the flavors to meld.

This may be served cold, but we prefer it at room temperature (Please allow at least one hour out of the refrigerator before serving). Serves 8.