2 c. desired fresh fruits
8 c. sponge cake, cut into 1/2 inch cubes
1/4 c. cream sherry
1/2 c. desired jam or preserves
2 eggs
1 egg yolk
1 3/4 c. light cream
1/4 c. sugar
1 egg white
1 tbsp. powdered sugar
1/2 c. whipping cream
1/4 tsp. vanilla

(Apricots, bananas, nectarines, peaches, pears, or strawberries).

If necessary, brush fruits with lemon juice to prevent browning. Place HALF the cake in a 2 to 2 1/2-quart bowl; sprinkle HALF the sherry over. Dot with jam. Layer fruit atop. Top with remaining cake. Sprinkle with remaining sherry.

For custard, beat eggs and yolk. Add cream and sugar. Cook and stir until custard coats a spoon. Place pan in ice water; cool, stirring occasionally. Spoon over cake.