3 pkgs. lady fingers
1 (10 oz.) jar raspberry jam
1/2 cup sherry
2 1/2 cups vanilla cream custard sauce (see recipe under sauces)
1/2 cup toasted slivered almonds
1 cup chilled whipping cream
3 Tbsps. confectioners sugar
Chopped candied cherries and almonds for garnish

Line bottom and sides of crystal bowl with split lady fingers. Spread with 1/2 of raspberry jam and sprinkle with 1/4 cup sherry. Pour 1/2 vanilla custard sauce over lady fingers, sprinkle with almonds. Add another layer of lady fingers. Spread with remaining raspberry jam and sprinkle with 1/4 cup sherry. Pour remaining vanilla custard sauce over top, sprinkle with almonds. In chilled bowl, beat whipping cream and sugar until stiff, spread over top. Chill at least 4 hours. Garnish with cherries and almonds. If you don't have lady fingers you may use 1 layer of sponge cake cut into fingers. The lady fingers should be plain, not filled.