|Apricots||10 Ounce (1 Can)|
|Boiling water||2 Teaspoon|
|Blanched almonds||1 Ounce|
Cut the jam roll into small cubes and place with broken macaroons in the bottom of a shallow glass dish; pour the sherry and a little apricot juice over.
Cut up some of the apricots and add to the dish; pour over the custard.
Allow to set.
Whip the cream, adding the gelatine melted in the water.
Pile the cream roughly so that it is fairly high in the centre.
Decorate with apricots spiked with almonds.