8-10 lady finger sponges
Strawberry or raspberry jam
1 lg. can fruit cocktail, strained
5 tbsp. med. sherry plus 2 tbsp. juice from fruit can
2 1/2 c. milk
1 tsp. vanilla
2 eggs and 2 egg yolks
2 level tbsp. sugar

TO DECORATE:

Sm. carton whipping cream
Glace cherries
2 tbsp. sliced almonds

Put the milk in a saucepan with the vanilla and heat gently without boiling. Stir in the sugar. Whisk the eggs and egg yolks and strain onto the milk. Cook over a gentle heat, without boiling, stirring all the time until the custard thickens. Pour into a bowl; lightly sprinkle the surface with sugar (to stop a skin forming) and cool. Split the sponges and spread them with jam and sandwich them together. Cut the sponges into 1/2 inch slices and arrange in the base of a 3 1/2 pint glass serving bowl. Mix the sherry with the juice and spoon onto the sponges. Add the strained fruit on top. Pour the cooled custard over the fruit. Whip the cream and spoon over the custard. Decorate with almonds and cherries.