1 (9") round layer sponge cake
1/4 c. raspberry jam
1/4 c. sherry wine
3 c. fruit, fresh or frozen, thawed and drained

CUSTARD:

1 1/2 c. milk
1/2 c. whipping cream
1 tbsp. sugar
2 tbsp. cornstarch
2 tsp. vanilla
4 egg yolks, slightly beaten

TOPPING:

1 1/2 c. whipping cream

Spread jam over cake and break into small chunks and place in bottom of 2 quart glass bowl. Sprinkle with sherry, spread fruit over cake. In top of double boiler stir cornstarch into milk. Gently heat milk mixture cream and sugar. Stir 1/2 cup of this mixture into beaten egg yolks, whisk egg mixture back into remaining milk mixture, stirring constantly until thickened.

Remove from heat, stir in vanilla. Cool 10 minutes. Spoon custard over fruit. Refrigerate. Whip remaining cream and sugar and spread over custard.