1 doz. lady fingers, split
2 c. English custard (recipe below)
Currant or raspberry jelly
Sherry to taste (about 1/4 c.)
1 doz. almond macaroons, rolled to coarse crumbs
1 c. whipping cream, whipped
Toasted almonds for garnish

Place half of lady fingers in shallow crystal bowl and sprinkle with half of sherry. Pour custard over lady fingers (use about 2/3 of the custard). Sprinkle with half of macaroon crumbs. Add jelly in bits and dabs. Cover with remaining lady fingers, sprinkle with rest of sherry, custard and macaroons. Top with sweetened whip cream and garnish with toasted almonds over all. Chill well.

BOILED ENGLISH CUSTARD:

4 egg yolks
1 c. milk
Pinch of salt
1/2 c. sugar
1 c. cream