4 individual sponge cakes
Raspberry jam
6 macaroons
12 ratafia biscuits
1/4 pt. sherry or brandy & sherry
Grated rind 1/2 lemon
1 oz. almonds

FOR CUSTARD:

1/2 pt. milk
1 egg
1 egg yolk
1 oz. castor sugar

TO DECORATE:

1/4 pt. cream
1 oz. castor sugar
1 egg white
Cherries
Angelica
Blanched almonds

Split the sponge cakes in 2 and spread with jam. Place in bottom of a glass dish with the macaroons and most of the ratafia biscuits, reserving few for decoration. Soak with sherry and/or brandy, sprinkle on lemon rind and almonds. Leave for about 30 minutes.

To Make Custard: Warm the milk; whisk eggs and sugar, then whisk in milk. Cook over gently heat, stirring until custard thickens. Strain, leave to cool slightly, pour over sponges. Leave until cold. Whip cream until thick and add sugar. Whisk the egg whites until stiff, fold into cream. Pile on trifle, decorate with cherries, angelica, ratafias and almonds.