Available in most supermarkets and gourmet food stores.
A straight side glass bowl is preferable.
Break up Lady Fingers and place in bottom of bowl. Soak with sherry. Drain thawed raspberries and place over Lady Fingers. Make up custard as per instructions on box (remember, an English pint is 20 ounces, not 16 ounces). Pour hot custard over raspberries.
Put wax paper on top to prevent skin forming and refrigerate. When cool, remove wax paper. Cover with whipped cream; decorate as you wish. I use slivered almonds, amoretta circles and grated chocolate.
