• 4 Individual sponge cakes
• raspberry or strawberry jam
• 6 macaroons

Split the sponge cakes into two and spread the lower halves with jam. Replace tops. Arrange in a glass dish and cover with macaroons and ratafias. Soak with sherry, and sprinkle with lemon rind and almonds. Cover with the custard and leave to cool. Whisk the cream, egg white and sugar together until stiff and pile on top of the trifle. Decorate with glacé cherries and angelica.