2 c. vanilla cream custard
2 doz. ladyfingers or 1 layer of sponge-cake cut into fingers
1 c. cherry jam
Rind of 1 lemon, grated
1/2 c. sherry
3 tbsp. brandy
1 qt. fresh cherries or 1 can cherry pie filling
1 doz. macaroons (crushed)
1 c. whipped cream
Maraschino cherries

Prepare custard.

Coat 1/2 of the ladyfingers with 1/2 cup cherry jam; place in bottom of a crystal bowl 8 inches in diameter and 3 1/2 inches deep, sprinkle with 1/2 lemon rind. Sprinkle with 1/4 cup sherry and 1/2 of the brandy. Cover with layer of 1/2 cherries or cherry pie filing and 1/2 of the macaroons. Allow to stand an hour or so.

Pour 1/2 of the custard sauce over top, repeat layers of ladyfingers, cherry jam, lemon rind, sherry, brandy, cherries and remaining macaroons. Repeat custard layer. Chill. Just before serving, top with whipped cream and maraschino cherries.