4 eggs, separated
1 c. sugar
1 1/2 pt. whipping cream
1 sm. angel food cake (in sm. pieces)
1/2 c. sherry
1 env. plain gelatin
Fruits & nuts, if desired

Beat yolks until light, gradually adding 1/2 cup sugar. Add sherry. Cook in double boiler until thick, stirring constantly. Add gelatin that has been softened in a little cold water. Stir until dissolved. Cool.

Beat egg whites, adding remaining sugar except for 2 tablespoons to sweeten icing. Whip 1 pint cream and add to egg white mixture. Combine egg yolk and whipped cream mixtures. Place a layer of cake in bottom of large angel food cake pan. Pour on a layer of custard. Repeat until all are used. Set in refrigerator for 12 hours or longer. Remove from mold and ice with remaining whipped cream, adding the 2 tablespoons sugar. Fruits and nuts may be added before cake congeals. Makes a large cake. Sprinkle chopped almonds on the icing before refrigerating.