Trifle

Spread the sponge cakes with jam and cut into small pieces. Add the sherry or fruit juice.

Cover the cake with the fruit, slicing the banana and peach and dividing the orange in sections. Pour the custard over the cake and fruit; leave in a cool place until completely set.

Decorate as desired with whipped cream, ratafia biscuits, cut angelica, glazed cherries, etc.

A glass dish makes this an attractive dessert.