Trifle
Prepare a rich custard with one cupful each of rich milk and thin cream, four eggs and one-half of a cupful of sugar; strain and when cold, flavor with vanilla and a little sherry. To one cupful of thick cream add two tablespoonfuls of sherry, one of brandy and one of powdered sugar and whip to a solid froth. Dip four sponge cakes into sherry, place in the bottom of the dish and pour over them a little of the custard. Fill the dish with alternate layers of macaroons dipped in sherry and custard. Over the top heap the whipped cream and sprinkle with a few almonds blanched and finely chopped.