2 c. custard sauce
1 tsp. unflavored gelatin
2 dozen ladyfingers or 1 layer sponge cake, cut into fingers
1 c. strawberry jelly or jam
Rind of 1 lemon, grated
1 c. dry sherry (optional)
3 tbsp. brandy (optional)
Fresh fruits of season
1 dozen macaroons, crushed
2 c. whipping cream
1/2 c. slivered almonds, toasted

Prepare custard sauce. Add 1 teaspoon unflavored gelatin, softened to custard while cooking.

Coat half of ladyfingers with 1/2 cup strawberry jelly or jam. Place in the bottom of a crystal bowl 8 inches in diameter and 3 1/2 inches deep and sprinkle with 1/2 lemon rind. Sprinkle with 1/2 cup sherry and 1/2 of the brandy (optional). Cover with a layer of half of fresh fruit and half of the macaroons. Allow to stand 1/2 hour.

Pour half of Custard Sauce over top, repeat layers as above. Chill. Top with whipped cream and slivered almonds before serving. Serve 8-10.

CUSTARD SAUCE:

1 1/2 tbsp. cornstarch
2 c. light cream
4 egg yolks
1/2 c. sugar
1 tsp. vanilla