1 pkg. lady fingers
1 jar raspberry jam (or fruit only!)
4 tbsp. sherry (can be omitted)
Tin of fruit salad (or any tinned fruit)
Bird's custard (2 c. when cooked)
Sm. carton of heavy whipping cream
Sliced almonds and/or coconut to decorate

Line a attractive rectangular dish (8x10x3 inch) with lady fingers. Spread on top with raspberry jam. Pour sherry over them and allow to soak in refrigerator for 20 minutes. Drain tinned fruit and put juice to side. Put fruit evenly over lady fingers.

Make 2 cups of custard (either use Bird's sachet or make homemade version. Custard can be omitted). Spread over fruit when cold. Whip the cream on high until it is very stiff and thick. Put over custard and decorate with coconut and almonds. Chill for 1/2 hour, then serve.