This dessert was named for its expected effect on the person at tea time.

1 c. blackberries, raspberries, or strawberries, thawed if frozen
6 tbsp. sugar
1/2 stale sponge cake, cut into 1 inch cubes (4 to 5 c. cake cubes)
3 tbsp. sweet sherry
1 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
2 eggs, slightly beaten
1 tsp. vanilla extract
1/2 c. whipping cream, whipped
Additional whipped cream for garnish
Toasted almonds

If you have a decorative cut-glass or crystal bowl, it is the ideal container for this dessert. If not, assemble dessert in individual sherbet glasses. Pick over fruit; wash well, cutting away stems and defects. Drain well. Combine fruit and 2 tablespoons sugar in bowl; set aside. Toss cake cubes and sherry in separate bowl; set aside. Combine 4 tablespoons sugar, cornstarch, and salt in heavy saucepan; stir to combine. Add milk; stir until well blended. Cook over moderate heat, stirring constantly, until mixture boils. Add small amount of hot mixture to beaten eggs; beat well. Slowly add egg mixture to saucepan, stirring constantly. Reduce heat to low; cook, stirring constantly, until mixture begins to bubble. Stir in vanilla; cool 15 minutes. Fold in whipped cream.

Layer cake squares, fruit, and custard in serving bowl or individual dishes. Refrigerate at least 4 hours before serving. Decorate with whipped cream and toasted almonds. Makes 6 servings.

NOTE: Any fruit can be substituted for berries. Drain canned fruit; sweeten fresh fruits to taste.