3-4 tbsp. raspberry jam
5 tbsp. sherry
1 pt. custard
1/4 - 1/2 pt. thick cream
Sponge cake or lady fingers
Decoration: Blanched almonds, glace cherries, angelica

Line deep glass bowl with cake or lady fingers. Soak with sherry and spread with jam. Let stand a while.

Prepare custard (sweeten a bit, if desired) and pour while still hot over trifle mixture. Chill.

Lightly whip cream and spread some over custard. Beat rest until stiff and pipe a lattice work pattern over top. Decorate with almonds, cherries and angelica.