|Plain sponge cupcakes||4|
|Raspberry jam/Strawberry jam||1 Tablespoon|
|Lemon||1⁄2 , rind grated|
|Almonds||1 Ounce, blanched and shredded|
|Custard||1⁄2 Pint (Using 1/2 Pint Milk, 1 Egg And 1 Egg Yolk)|
|Double cream||1⁄2 Pint (Whipping)|
|Glace cherries||1 Tablespoon (For Decoration)|
|Angelica||1 Tablespoon (For Decoration)|
Split the sponge cakes into two and spread the lower halves with jam.
Arrange in a glass dish and cover with macaroon miniatures.
Soak with sherry and sprinkle with lemon rind and almonds.
Cover with the custard and leave to cool.
Whisk cream, egg white and sugar together until stiff and pile on top of the trifle.
Decorate with glace cherries and angelica.
Fruit trifles, such as apricot or gooseberry, are made by substituting layers of purees or chopped fruit for jam.