3 egg yolks
20 oz. whipped cream
1/4 c. super fine sugar
1 level tsp. cornstarch
5 trifle sponge fingers
1/2 c. flaked almonds lightly roasted
Raspberry jam
2 fl. oz. sherry
8 fl. oz. frozen raspberries
2 sm. bananas peeled and sliced thinly

Serves 6 to 8. Break sponge into pieces and spread with jam, put into glass bowl and sprinkle with sherry and raspberries stirring to soak up sherry. To make custard: Heat 10 oz. cream in a saucepan. Blend yolks, sugar, cornstarch in a basin and pour hot cream over mixture stir constantly. Return mixture to pan over low heat until thick, allow to cool. Sprinkle sliced bananas in with raspberries into bowl onto sponge mixture and pour custard over mixture. Whip remaining 10 ounce cream and spread on top. Decorate with almonds. Chill 3 to 4 hours. N.B. any fresh fruits can be substituted.