6 sm. sponge cakes
Strawberry jam
2 oz. ratafia, or any plain biscuits
5 tbsp. sherry, or sherry and fruit juice
8 maraschino cherries
1 tbsp. juice from cherry bottle
2 eggs
1 oz. confectioners' sugar
1/2 pt. milk
1/2 pt. double cream
1/2 oz. almonds, split

Split the sponge cakes in half and sandwich them together with jam. Arrange in the base of a 2 pint serving dish and sprinkle the biscuits in between. Sprinkle the sherry, chopped cherries and maraschino juice over sponge cakes.

Blend together egg yolks and sugar in a bowl. Warm the milk then pour it on to egg mixture. Stir well, return the custard to the pan and cook over low heat. Do not allow it to simmer or it will curdle. When it is thick enough to coat back of a wooden spoon remove from heat. Strain custard over sponge cakes and leave to set. Just before serving whip cream with egg whites until it forms soft peaks, then spread it over the trifle.