Trifle

Directions

1. 1
   Make custard (I use Bird's custard powder) with 1 pint of milk.
2. 2
   Let it cool, cover with wrap to stop skin forming.
3. 3
   Cut sponge cakes into thick slices.
4. 4
   Put into dish and add defrosted raspberries and macaroons.
5. 5
   Pour over wine mixed with milk adding more sherry as necessary to soak the cakes thoroughly.
6. 6
   Sprinkle with lemon rind.
7. 7
   Add the almonds and cover with cooled custard. Beat cream and egg whites together until stiff.
8. 8
   Sweeten to taste and pile on top of custard.