Trifle

Directions

1. 1
   Split the sponge cakes; spread them with raspberry jam. Arrange in a glass dish.
2. 2
   Then pour sherry over cakes and leave to soak (3 tablespoons of sherry is sufficient).
3. 3
   Sprinkle the macaroons over the sponge cakes and pour on the custard.
4. 4
   I usually use Bird's custard, which is the greatest stand-by in British cooking.
5. 5
   Of course, you can make custard with 3 eggs, 1/2 pint milk, plus 1 tablespoon cornflower to prevent curdling, but much too labourious.