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French Charlotte

Remove the center from an almond sponge-cake, leaving the bottom and sides about one inch in thickness. Place in a basin with some sherry about one-half pound of macaroons, and allow them to soak well. Whip to a stiff froth one pint of cream. Put the soaked macaroons at the bottom of a sponge-cake mould, then spread a thick layer of preserve over them and fill it up with the cream, piling it high in the center. Ornament the edge and middle with icing by squeezing it through a cornet. Stand the charlotte in a glass dish until required.