Trifle

Split the sponge cakes; spread them with raspberry jam. Arrange in a glass dish.

Then pour sherry over cakes and leave to soak (3 tablespoons of sherry is sufficient).

Sprinkle the macaroons over the sponge cakes and pour on the custard.

I usually use Bird's custard, which is the greatest stand-by in British cooking.

Of course, you can make custard with 3 eggs, 1/2 pint milk, plus 1 tablespoon cornflower to prevent curdling, but much too labourious.