|Trifle sponge cake||8|
|Medium sherry||1⁄4 Pint|
|Macaroons||6 , crushed|
|Double cream||1⁄2 Pint, whipped|
|Glace cherries||1⁄4 Cup (4 tbs) (For Decoration)|
|Ratafia biscuits||1⁄4 Cup (4 tbs) (For Decoration)|
Split the sponge cakes in half. Spread them with jam and arrange them | in a glass dish. Pour the sherry over and leave to soak for 30 minutes. Sprinkle the macaroons over the sponge cakes and pour on the warm, not hot, custard. Cover the dish with a plate to prevent a skin forming and leave until cold.
Sweeten and flavour the whipped cream to taste and spread most of it over the custard. Decorate with the rest of the cream, piped, the cherries and ratafias (or with angelica, almonds, etc.). Fruit juice, such as orange juice, may replace some or all of the sherry.