Trifle

Thaw and drain fruit. Slice sponge cake into three thin layers. Place one layer in the bottom of a serving bowl. It should be flat-bottomed and about 10 inches across and five inches deep. If you have one of glass, use it because the layers of the trifle look very pretty. Sprinkle the cake layer with one-quarter cup sherry. Spread about 1 third of the raspberries and peach slices on top. Pour one-third of the custard over the fruit. Repeat cake, sherry, fruit and custard layers, saving a dozen or so raspberries for garnish. To make the topping, beat egg white until stiff and in a separate bowl, whip cream. Stir sugar into cream and gently fold in beaten egg white. Mound cream and egg white mixture over the top of the trifle. Garnish with raspberries and toasted almonds. Refrigerate until ready to serve. Custard Sauce 2 cups milk 6 egg yolks 1/4 cup sugar pinch of salt 1 teaspoon vanilla extract Scald milk in a double boiler. Meanwhile, beat egg yolks and add sugar and salt. Pour a little hot milk into the egg yolk mixture, beating with a fork, and then stir into the rest of the milk. Place over simmering, not boiling, water and cook, stirring until the mixture coats a metal spoon. Pour the cutard into a bowl and stir in the vanilla. Cover and refrigerate for one hour or until thickened before adding to trifle.