Apricot Trifle (2)

• 5–6 slices Swiss jam roll
• 1–2 macaroons
• 2–3 tablesp. s

Cut the jam roll into small cubes and place with broken macaroons in the bottom of a shallow glass dish; pour the sherry and a little apricot juice over. Cut up some of the apricots and add to the dish; pour over the custard. Allow to set. Whip the cream, adding the gelatine melted in the water. Pile