1    Sponge cake
1 c  Dry sherry
4 c  Custard
1 lb Macaroons
1/2 c  Sliced almonds
2 c  Fresh raspberries
1 c  Heavy cream, whipped
Candied violets

Cut the cake in half, lengthwise, then into sections to fit the
bottom of a glass bowl. Or line the bowl with biscuits. Sprinkle with
sherry. Spread over the cake a layer of custard. Sprinkle with 1/2
cup macaroons, almonds & a layer of raspberries. Repeat the layers
until the dish is almost full. Top with whipped cream & decorate with
candied violets.