2 c. fresh fruit (cut up)
8 c. sponge cake (cut into cubes) or 2 pkgs. lady fingers
1/4 c. Sherry
1/2 c. jam or preserves
2 eggs
1 egg yolk
1 3/4 c. light cream
1/4 c. granulated sugar
1 egg white
1 tbsp. powdered sugar
1/2 c. whipping cream
1/4 tsp. vanilla

1. Sprinkle lemon juice over fruit. Place 1/2 of the cake cubes or lady fingers in the bottom of a 2 to 2 1/2 quart bowl. Sprinkle 1/2 the Sherry over the cake in the bowl. Cover with the jam. Layer fruit atop. Top with remaining cake cubes, or lady fingers. Sprinkle Sherry over.

2. In saucepan beat eggs and extra yolks. Stir in cream and granulated sugar. Cook and stir until custard coats a metal spoon. Remove from heat. Place pan at once into a bowl of ice water; cool, stirring occasionally. Spoon cooled custard over cake.

3. Beat egg white to soft peaks (tips curl over). Gradually add powdered sugar, beating to stiff peaks (tips stand straight).

4. In a separate bowl, whip cream with vanilla; fold into egg white.

5. Pile whipped cream mixture atop custard. Cover and refrigerate 6 hours or overnight. Garnish with additional fruit. Serves 10-12.